Indian Sweet Tangy Raw Mango Preserve

"An authentic, ancient Indian recipe. The natural tang of raw mangoes and sweetness of jaggery /sugar is like firecracker on the tongue! Goes well with roti /flat bread, breakfast bread or even straight out of the jar! ;-) Every summer we make jars of this and it lasts at least for 8 months! Must try this!"
photo by a user photo by a user
Ready In:
1hr 15mins
3-4 jam jars


  • 7 -8 raw mangoes
  • 12 cups sugar (solidified sugar syrup, cant be made at home, available at Indian food stores) or 8 cups golden jaggery (solidified sugar syrup, cant be made at home, available at Indian food stores)
  • 2 -3 cups water
  • 3 -4 black cloves
  • 1 small piece cinnamon
  • 12 teaspoon salt


  • Sterilize 2 or 3 bottles for the preserve. Dry them off completely and keep away for other foodstuffs.
  • Cut the mangoes with the peel on.Remove the seed. If really green and raw, they will be soft, white from inside (but firm to touch) without a hard seed in the middle. In that case do not bother to de-seed it. (That is the perfect raw mango actually).
  • Place the cut fruit in a large thick bottomed saucepan.
  • Sprinkle 8 cups of the sugar/ 6 cups of jaggery on it and give it a mixing.
  • Keep for approximately 15 minute.
  • Place the vessel on medium flame, add the water and stir.
  • Let it boil. Stir to prevent sticking at the bottom. DO NOT COVER PAN.
  • Add the spices and salt.
  • After about 15 min please check for taste.You can modify it as you prefer. Or, add the remaining sugar/ jaggery.
  • **The sourness of different varieties of mangoes is very different, so it is necessary to customize this recipe to the kind of mangoes you use. ( The proportions given here are just for reference, made using Indian raw mangoes, in India).
  • It will take about 30 to 40 min to cook off. The fruit will become soft and can be crushed under the pressure of a steel spoon. Stir properly and frequently.
  • Lower the flame and allow all the water to evaporate till a thick syrupy consistency is achieved. ( to help preserve, it is important that no excess water remains, or it will catch some fungi etc.).
  • Let it cool completely. Try not to get it in contact with any other moist surface to prevent spoiling for long time.
  • After it is at room temperature, and no more steam is left, transfer to sterilized jars and store at room temperature. (unless the weather is too hot).

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


I love to experiment, in the kitchen. Also, i enjoy tryin variety in food and in life :) im a travel buuff and an adventure sport lover.
View Full Profile

Find More Recipes