Mango sour-sweet pickle

Mango is one of the most popular fruits in Nepal and is not only famous for eating simply as a fruit or for making smoothie but is also famous for making titauras or mango pickle. Usually two type pickles can be made, one is sour pickle and the other is sweet/sour pickle also called khatmithi. One of the most popular pickles made in Nepal is that of mango and almost all of the households in Nepal have at least a bottle of mango pickle.

The process of making this spicy and tasty pickle is simple and the recipe is given below:


1 kg raw mango pieces

1 kg sugar

Nigella or kalo jeera

Roasted cumin seeds

Fennel seeds

Cardamom powder


Chili powder

mango sweet sour pickle


First of all, collect the mango pieces and peel its skin. Then, wash it and cut into pieces. Now, prepare sugar paak (liquid) and for that, melt sugar in a deep pan. When the paak is cooked, add the mango pieces into it and cook it stirring gradually. After the water has dried from the mango, cook it over low heat and after about one hour, add nigella to it. When the paak starts to become sticky, add the spices which include roasted cumin, fennel seeds, dried chili powder, cinnamon and cardamom powder. The quantity of cumin should be less than fennel seeds. When done, your mango sour-sweet pickle is ready to serve or you could also store it in an air tight container for future use.

Instead of using mango pieces, you can also grate the mangoes and use it. This will look like a jam and can also serve its purpose.