Sweet Mango Pickle in Syrup

A traditional Gujarati sweet pickle made from sun-dried mango chips steeped in a rich, spiced sugar syrup and vinegar blend. This "Shira" pickle balances the tartness of firm, slightly ripe mangoes with the intense sweetness of rock candy and the warmth of cinnamon, cloves, and cardamom. The unique sun-drying process creates a chewy texture that softens perfectly as it ages in the aromatic preserving liquid, resulting in a condiment that pairs beautifully with spicy curries or simple flatbreads.

Ingredients

10 pounds Raw Mangoes (Alphonso or Pairi) (Select firm mangoes that are just starting to ripen (slightly mature but hard). Quantity estimated to yield 4 lbs of dried chips.)
5 tablespoons Salt (Originally '2 tolas per sher'. Used for curing the mangoes.)
8 pounds Sugar (or Rock Candy) (Originally '8 sher'. Can use refined sugar or 'Chinai Khari Sakar' (rock candy).)
6 cups Strong Vinegar (Originally '2 bottles'. Use a strong white vinegar or malt vinegar.)
2 cups Water (Originally '1 sher'. Used to make the sugar syrup.)
2 tablespoons Whole Spices (Cardamom, Cloves, Cinnamon) (Originally '2 tolas combined'. Use a mix of whole green cardamom, cloves, and cinnamon sticks.)

Instructions

1Peel the mangoes. Cut them into chips approximately 1/4 inch thick, 1/2 inch wide, and 3 inches long. Discard the seeds.
2Mix the mango chips with salt (using approximately 2 tablespoons of salt for every 2 pounds of mango chips). Place them in a clean jar and let them sit for one day.
3Remove the chips from the jar and spread them out to dry in the sun for two days. After drying, weigh out 4 pounds of these dried chips for the pickle.
4Strain the vinegar into a non-reactive pot (stainless steel or enamel). Add the whole spices (cardamom, cloves, cinnamon). Bring to a boil once, then remove from heat.
5In a separate pot, combine the sugar (or rock candy) with the water. Place on the stove uncovered. Once the sugar melts, strain the liquid to remove impurities, then return it to the stove over low heat. Simmer until it thickens into a syrup (you should have about 6 cups or 2 bottles worth of syrup).
6Remove the syrup from heat and mix it into the warm spiced vinegar. Place the dried mango chips into a clean ceramic or glass jar. Pour the vinegar-syrup mixture (including the spices) over the mango chips. Cover the jar tightly with a cloth or lid.
7Allow the pickle to rest until the mango chips have absorbed the liquid and become soft. The pickle is then ready to serve.