Mitha Amba Achara I Guda Amba Achara I Sweet Mango Pickle in Odia I roshnsicuisine

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Mitha Amba Achara I Guda Amba Achara I Sweet Mango Pickle in Odia I roshnsicuisine

You  can watch the video recipe in Hindi here

You can watch the video recipe in Odia here

So today we prepare Sweet Mango Pickle that is khatta mitha aam ka achar…It is so yummy in taste as it is balanced combo of sourness, sweet, spiceness and here we add little methi so it has that bitterness too.
And as we dint cook the mangoes so we can keep this pickle outside without any worry…so lets make the pickle and preserve the flavour of raw mangoes before the summer season over.

Here one south Indian guy is there who brought these raw mangoes…and I wanna prepare this with jiggery, but when I was planning for recording there I got to know I” have less jiggery so III added little sugar…so lets get started

Preparation Time 10 min
No Cooking


300 gm raw mango cubes
(2 medium raw mangoes peeled n cut into cubes)
1 tsp fenugreek seeds + fennel seeds
2 tbsp red chili powder
½ tsp turmeric powder
½ cup jaggery
¼ cup sugar
1 tsp rock salt
2 to 3 drops of oil(optional)


Heat oil and add fenugreek seeds , fennel seeds to this.
Saute for 2 min in low flame…it is roasted.
Switch off the flame and add the turmeric powder so that its raw flavour gone.
Make it cool down , add rock salt n little sugar to this.
Grind to a fine powder.
Add the rest ingredients to the raw mangoes and mix it well.
Keep it covered for 3 to 4 hours.
The jaggery n sugar melts when contact with raw mangoes…oozes out juice.
Its ready to taste…but I prefer to keep it covered for 3 to 4 days more for better result.
Store in an air tight glass jar and enjoy with roti,p aratha…


You can prepare this pickle with jiggery or with sugar only or combining both jiggery n sugar.
This will taste nice after 3 to 4hours only…but I kept it covered for 3 dayz so that the mangoes are well absorbed by the spices.
The addition of jiggery depends upon the sourness of mangoes or how much sweet you want.
Same applied for chili powder too.
Slice the jiggery before mixing so that it is easily mixed with the mangoes.
As the fenugreek seeds n fennel seeds quantity less, So I added rock salt to this for grinding.


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