Indian Vegetarian Recipes

No Oil Sweet & Sour Mango Pickle (With Jaggery or Sugar)

https://www.vegrecipesofindia.com/punjabi-sweet-and-sour-mango-pickle/

This No Oil Mango Pickle is a Punjabi style sweet and sour pickle recipe made without green unripe mangoes, jaggery and spices. oil. The spices added are nigella seeds, fenugreek seeds and red chilli powder.

It is an easy, simple no fuss sweet and sour mango pickle without oil and tastes good with roti, paratha, stuffed paratha and even simple dal-rice. You can just have it plain or straight from the jar.

Two ways of making this pickle

Cook everything together or keep the pickle in sunlight for 2 to 3 days.
Both ways the jaggery that is used in the pickle thickens a bit. If you cook you will get a softer texture of mangoes. If you keep in the sun then the mangoes will have a little crispness to them. You decide how you would love to make this pickle.
I kept the mango pickle in the sun for 3 days and what I got was a sweet, spicy, sour pickle with somewhat crisp mango pieces that had absorbed all the flavors of the spices.

Takeaways

✓ A no oil pickle recipe. My suggestion is to keep this pickle in the refrigerator as no oil is added. Yet the jaggery and spices do help in preserving the pickle. Though still better to keep in the refrigerator. Make sure you use clean utensils and a clean sterilized bottle to store the mango pickle.
✓ A very easy recipe.
✓ Mix everything and keep the pickle mixture in sunlight for 3 to 4 days.

How to make no oil mango pickle with jaggery

1: Firstly wash and wipe dry the raw unripe green mangoes. Peel the skin and chop the mangoes into bite-sized pieces or small pieces. Collect these in a steel or ceramic bowl. Discard the seeds.

2: Now add nigella seeds, fenugreek seeds, red chilli powder, salt and jaggery. You can even add sugar instead of jaggery.

3: Mix very well. The jaggery will melt and the whole mixture will look watery. Keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. While keeping in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust etc does not fall on the pickle. Instead of drying in the sun you can also just cook everything together till most of the water is evaporated and the syrup has a sticky consistency but not a thread consistency – like one thread or two thread.

4: This is a close-up pic of the pickle on the 3rd day. I kept for 3 days in the sun.

5: After sun-drying store it in a clean or sterilized glass jar.

6. Keep the no oil mango pickle in a cool dark place or keep in the refrigerator. Enjoy the sweet and sour pickle just plain or with any meal like dal khichdi or veg pulao or veg dum biryani. This no oil aam ka achar is also excellent with roti, paratha, stuffed paratha and even simple dal-rice.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

No Oil Mango Pickle With Jaggery

Servings (change the number to scale):1 small jar

(1 CUP = 250 ML)

3 to 4 small to medium sized raw unripe green mangoes rinsed peeled and chopped, approximate 3.5 to 4 cups of chopped mangoes
1 tablespoon nigella seeds (kalonji)
½ tablespoon fenugreek seeds (methi seeds or methi dana)
1 to 1.5 tablespoons red chilli powder (lal mirch powder)
1 to 1.5 cup powdered jaggery or sugar – add more if required
salt as required

Firstly wash and wipe dry the raw unripe green mangoes.
Peel the skin and chop the mangoes into bite-sized pieces or small pieces. Discard the seeds
Collect these in a steel or ceramic bowl.
Now add nigella seeds, fenugreek seeds, red chilli powder, salt and jaggery.  Mix well.
The jaggery will melt and the whole mixture will look watery.
Keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. While keeping in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust etc does not fall on the pickle.
Instead of drying in the sun you can also just cook everything together till most of the water evaporates and you get a sticky consistency in the sugar syrup.
Store aam ka achar in a clean or sterilized jar.
Keep the pickle in a cool dark place or keep in the refrigerator.
Enjoy the sweet and sour mango pickle just plain or with your meals.

Note that the nutritional info is for the entire jar of mango pickle.

Nutrition Facts

No Oil Mango Pickle With Jaggery

Amount Per Serving

Calories 1258 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 141mg6%

Potassium 1242mg35%

Carbohydrates 303g101%

Fiber 14g58%

Sugar 288g320%

Protein 7g14%

Vitamin A 9091IU182%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 5mg25%

Vitamin B6 1mg50%

Vitamin C 226mg274%

Vitamin E 9mg60%

Vitamin K 35µg33%

Calcium 162mg16%

Vitamin B9 (Folate) 267µg67%

Iron 6mg33%

Magnesium 85mg21%

Phosphorus 127mg13%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Indian Vegetarian Recipes

Vethalai Thogayal recipe

Vethalai thogayal recipe | Betel leaves, paan leaves thogayal – Easy to make Vethalai chutney or thogayal recipe

Vethalai | paan leaves | Betel leaves – aids in digestion and helps to reduce cold and cough. Usually, Paan is served at Indian weddings at the end of the meal. As paan leaves | vethalai aids in digestion it is always given at the end of meals. Also, it is a great source of calcium and Vitamin C paan leaves | vethalai is given to lactating mothers.

We use Vethalai |paan leaves in all our poojas. Usually after the pooja, vethali gets wasted and many of us don’t know what to do with that. I have already posted Vethalai rasam and Vethalai poondu sadam recipe in Jeyashris kitchen. On my recent trip, I learned this recipe from my mami, who is a great cook. I have learned a lot of recipes from her. She shared a few recipe on this trip and I have noted them too. I will share the recipes on Jeyashris Kitchen.

Coming to this Vethalai thogayal, it is a simple recipe with onion and garlic. You can skip onion and garlic if you do not wish to add. Check out the ‘Notes’ section for the variation.

Check out our other paan recipes, Paan ladoo, paan phirni, paan ice cream.

Vethalai thogayal recipe

Betel leaves | paan leaves chutney recipe

Course Condiment

Cuisine South Indian

Keyword paan leaves,, Thogayal recipes

Prep Time 15

Cook Time 15

Total Time 30

Author Jeyashri suresh

Ingredients

10 vethalai | paan leaves | betel leaves
2 tbsp curry leaves
1 tbsp urad dal
1 tbsp chana dal
4-5 red chili
A small piece of tamarind
2 tbsp coconut
Salt as needed
Little water to grind
12 small onion
8 garlic cloves
1 tbsp sesame oil

Instructions

Wash and finely chop the vethalai | paan leaves. Take out the top step part.
In a pan add sesame oil, and add small onion and garlic.
Saute till the onions turn slightly golden brown.
Take out and keep aside.
In the same pan add urad dal, chana dal, red chili and a small piece of tamarind.
Saute in a medium flame till the dal turns golden brown.
Add curry leaves and finely chopped vethalai | paan leaves.
Saute for a minute and switch off.
Add 2 tbsp coconut and salt.
Allow everything to cool.
Grind into a slighty coarse paste.
Add little water while grinding.
Vethalai thogayal ready.