May 15, 2015

Punjabi Mango Pickle Recipe


This has become one of my all time favourite pickle. I made a small batch for the first time to see how it taste, then i became so in love with the taste and made a second batch very soon..Hope you will give this a try and let me know how it turns out for you..

Similar Recipes,
Spicy Mango Thokku
Punjabi Raw Mango Pickle
Sweet Mango Pickle
Andhra Mango Pickle
Instant Mango Pickle
Dried Mango Pickle
Mango Chunda
Maavadu


Preparation Time : 30 mins
Sun Drying Time : 2 days


Ingredients:

Raw Mangoes - 5 large mangoes chopped into cubes
Fennel Seeds / Saunf / Sombu - 2 tblspn 
Mustard Seeds / Kaduku - 2 tblspn
Fenugreek Seeds / Methi / Vendayam - 2 tsp
Nigella Seeds / Kalonji - 2 tblspn
Salt to taste
Turmeric Powder / Manjal Podi - 1 tblspn
Red Chilli Powder - 2 to 3 tblspn
Mustard Oil or Gingelly Oil - as needed

Method:

Take mustard, fennel, fenugreek in a blender and crush them coarsely. Set aside.

Take chopped mangoes in a bowl, add this spice mix, turmeric, salt, chilli powder, nigella seeds and toss well.

Place this bowl under sunlight for 2 whole days.

Now spoon this into bowl.

Pour over mustard oil. The oil should completely cover the mangoes.

Let this sit for a week before enjoying.

For making this pickle without sun:

1)Just mix everything up, fill a bottle with it. Pour over the oil till it is completely covered. Set aside for a week before using. This way the mango will be moist before it has not been dried under sun.

Notes:

1)Always use clean and dry bowl, bottle and spoon while handling this pickle.
2)This pickle stays good for over a year
3)I added raw mustard seed oil, you can heat it till smoking then cool it completely and add it in.

Pictorial:
Take all your ingredients


Take mustard in a blender


add in fenugreek seeds


in with some fennel seeds


crush them roughly


Now take your chopped raw mangoes in a large bowl


add in the spice mix


add in turmeric powder


add nigella seeds


add in chilli powder


and some salt


now everything is added in


toss well


place it under sunlight for 2 whole days


this is how it looks after 1 day


this is how it looks the second day


spoon the mix into a bottle





Now you can either use sesame oil or mustard oil


open it up


pour it in


the oil should cover the mangoes completely


like this..Allow this to steep for a week


and enjoy

2 comments:

  1. I have a confusion regarding method before the final submerging amounts of mustard oil addition. Some people do not add crushed mustard seeds instead use a little mustard oil initially during two days period that you mentioned - is that fine as we have done it this way? Further it is raining so we cannot put it in sunlight. However, I can put a lit bulb instead if that makes any sense :) ?

    ReplyDelete

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