Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Servings:
Preparation time: 10 minutes.
Cooking time: 10-15 minutes.
Total time: 25 minutes.

“Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)”, enriched with the luxurious aroma of cardamom and the golden hue of saffron, is a twist on the classic aam ka meetha achar. This pickle captures the essence of Indian summers, when fresh, tangy raw mangoes are in abundance and transformed into treasured preserves that last for months.

In this version, the natural tartness of thin slices of raw mango is balanced with the richness of sugar while crushed cardamom pods infuse the pickle A few strands of saffron give it a beautiful color and exotic fragrance, making it not just a condiment, but a delicacy that uplifts every festive thali or daily meal.

Whether served with Puri, Paratha, or as a spoonful on the side of a simple Dal–Chawal, this sweet and spiced raw mango pickle is a celebration of flavor and tradition elevated with just a touch of royal elegance.

This sweet pickle is mostly used in the fasting days in Indian tradition; enriched with the goodness of green cardamom and saffron. It is so tasty that you would like to serve it always, let it be the breakfast or meal. Children will lick it, eat it or relish this in their Tiffin or meal…

Ingredients:

Raw mango: 200-250 gm.
Sugar: equal quantity of mango (as per taste)
White rock salt: 5 gm
Cardamom: 5-6 no.
Saffron: 1 pinch

Preparation:

Peel off and chop raw mango into small slices, discarding seed (stone).
Peel off cardamom, coarsely grinds them. Keep aside.

Method:

Take a fry pan put raw mango pieces along with sugar and salt mix properly with spatula (don’t use your hands) bring it to boil on low flame, cook and allow boiling on high flame until desired consistency is achieved. Add cardamom powder and saffron, cook for a minute and put off the flame. Allow it to cool.
‘Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)’ is ready to use.
Store this in a glass container for months.