Halwai May 18, 2019


• 1 1/4 kg – rajapuri mangoes
• 1 1/4 kg – Sugar
• 50 g – Red Chilli powder
• 2 tsp – salt


  1. Peel and grate the mangoes.
  2. Wash, apply salt and put aside for an hour in a big steel bowl.
  3. Add sugar. Mix well.
  4. Cover the vessel with a muslin cloth, and tie it tightly to make it almost airtight.
  5. Place the vessel with the pickle, in the sun for 10-12 days.
  6. However open the muslin cloth every evening, mix the mangoes and cover again tightly.
  7. To ensure that the ants do not get in, place the vessel in a plate of water during the night.
  8. After 12 days, add red chilli powder, mix well and put in the sun for one more day.
  9. Cool it overnight and store in a dry sterilized glass jar the next morning.
  10. The pickle is ready to be eaten.

Recipe courtesy of Anita Raheja