Punjabi Mango Pickle Recipe

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.