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  • Preeti Shridhar

Sweet Mango Instant Pickle

Sweet mango pickle or chunda ia my husband's favourite. Mango Launji(kairi ki Launji) is mine.

This instant Mango Pickle has become favourite of the family.

A foodie friend had posted mango pickle pic. What caughtmy eye was the star anise. It inspired me to create this recipe. The aroma of Star Anise and Cinnamon has taken this pickle to another level.

We finished one bottle in two days flat, hence cannot say much about its shelf life. But yes, if kept refrigerated should stay good for 2 months.

I forgot to measure the mango pulp but it was from one kg mangoes.

The total amount of sugar used will depend on the tartness of the raw mangoes, as well as your taste. Once the juices thicken, taste and add more sugar, accordingly.


Mango pulp from 1 kg mangoes

Sugar 1 1/2 cup

Star Anise 1

Cinnamon 2" stick

Salt 1 tsp

Red Chilli pd 1 tsp


  1. Wash peel and chop raw mangoes.

  2. Mix them with one cup sugar.

  3. Cover and leave them for half an hour.

  4. This will help mango to release it's juices.

  5. Now transfer it to a heavy bottom pan , add star anise, cinnamon stick, salt and red chilli powder.

  6. Cook covered on medium heat till the mangoes soften.

  7. Once the mangoes soften, taste and add more sugar if needed. (I used total 1 1/2 cup sugar.)

  8. Cook uncovered till the juices thicken.

  9. Let it cool completely before you transfer it to a clean, dry glass jar.

  10. Keep it refrigerated.


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