Punjabi Mango Pickle Recipe with step by step pictures. In this recipe the spices are slightly crushed,the addition of nigella seeds gives it a wonderful taste and flavor.

Punjabi Mango Pickle

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..

Ingredients for Punjabi Mango Pickle

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

How to Make Punjabi Mango Pickle

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.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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Punjabi Mango Pickle Recipe

Punjabi Mango Pickle Recipe with step by step pictures. In this recipe the spices are slightly crushed,the addition of nigella seeds gives it a wonderful taste and flavor.

5 from 1 vote

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Prep Time 30

Sun Drying Time 2

Total Time 2 30

Course Side dishes

Cuisine Indian

Servings servings

Calories 141 kcal

Equipment

Glass Jar

Ingredients

5 large Raw Mangoes chopped into cubes
2 tablespoon Fennel Seeds
2 tablespoon Mustard Seeds
2 teaspoon Fenugreek Seeds
2 tablespoon Nigella Seeds
1 tablespoon Turmeric Powder
3 tablespoon Red Chilli Powder
1 cup Mustard Oil
2 tablespoon Salt to taste

Instructions

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 jar. Pour over mustard oil. The oil should completely cover the mangoes. Let this sit for a week before enjoying.

Notes

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

For making this pickle without sun

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.

Nutrition

Serving: 1servingsCalories: 141kcalCarbohydrates: 9gProtein: 1gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 719mgPotassium: 141mgFiber: 2gSugar: 7gVitamin A: 917IUVitamin C: 19mgCalcium: 22mgIron: 1mg

Keyword pickle recipes, Punjabi Mango Pickle Recipe

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