Sweet mango pickle

I have been living in my hometown for the past 31 years.

I have driven the same roads for the past 31 years. My uncle has been living in his house longer than 31 years and I have visited him for the past 31 years and not once in those 31 years did I ever see a stall in front of his house selling green mangoes. Sour figs and the occasional Indian vegetable yes, but never green mangoes.

That is why when I went past his house the other day and saw the vendor setting up, I finally used the 4×4 feature on my car and literally mounted the pavement to rush and get my hands on a few kilos of these small beauties.

The man packing the bags of mangoes was shocked at my driving and then when I couldn’t shut up because I seemed to be going on and on about the fact that this is the first time I have ever come across green mangoes in our town he politely gave me half a kilogram free. I must have sounded desperate.

When I got home, my dad seemed super excited, he kept mentioning different types of mango pickle off the top of his head as if I was aware of these types of mango pickles… he then hinted that I should make sakramanga… not sure if I spelling that correctly, but that is what he wanted. I tried googling it, but alas all google to tell me was that it was served at weddings.

I asked my mother and she told me to tell my father that no one is getting married, if he wants that pickle he must go gate crash a wedding, he must eat the pickle that I make… he was not chuffed.

I came across this recipe on the internet, don’t ask me from where or who, I just typed in green mango sweet and sour pickle and this recipe popped up.

I used all the mangoes I bought for this pickle so when I came across another recipe on the internet for raw mango pickle, I had to make another pit stop at the stall. Of course the stall moved and while driving down the main road towards my uncle house, I spotted the stall out of the corner of my eye and did an emergency stop to which the gentleman behind me pulled the middle finger and from the movement of his lips he was not talking to me politely.

My dad actually loved the pickle. I was so shocked. He always has an opinion about Indian food of late, always saying that this is made like this in Durban, that is made like that in Durban… hello we are not in Durban. Even my mother was shocked that my dad had no comment. In my defence whenever I ask my dad to cook all he can do is make puli curry with sweetcorn or make a pot of potjie food that takes forever to cook… lol lets hope he doesn’t read that last line J

Maybe after the pickle stands for a while, he will have a comeback remark??? Oh well only time will tell.


  • 2 x cups water.
  • 500g x green mangoes, skinned removed, chopped and seeds removed.
  • 3 x tbsp. mustard oil.
  • ½ x tsp hing powder.
  • 1 x tsp mustard seeds.
  • 1 x tbsp. turmeric powder.
  • 1 x tbsp. chilli powder.
  • 1 x tsp salt.
  • 250g x jaggery.
  • 1 x tbsp. fennel seeds.


  • Heat the water in a pot.
  • Add the chopped mangoes and boil till soft.
  • Drain and set aside.
  • In a saucepan heat the oil.
  • Add the hing, mustard seeds, salt, turmeric powder and chilli powder.
  • Mix well and allow the mixture to come to the boil.
  • Add the jaggery and cook till the jaggery has melted.
  • If the mixture starts to stick to the bottom of the pan add a few drops of water.
  • Add the chopped mangoes and allow the mixture to come to the boil.
  • Add the fennel seeds and mix.
  • Cook for a further 7 minutes, before removing from the heat and allowing to cool completely before storing in aa glass sealable container.

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