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You are here: Home / Pickle / Punjabi Mango Pickle Recipe

Punjabi Mango Pickle Recipe

May 15, 2015 By Aarthi 5 Comments

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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
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Filed Under: Pickle, Pickle, Pickle, Punjab, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anonymous

    July 27, 2016 at 4:07 pm

    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 🙂 ?

    Reply
    • Aarthi

      July 28, 2016 at 4:48 am

      yes i think that will work too

      Reply
  2. Mini

    January 23, 2018 at 4:15 pm

    Hello , love your blog and your recipes

    Wanted to ask you , i dont have mustard and sesame oil , can i use normal oil or olive oil for the pickle if i want to make it without sunlight ? Thanks a lot

    Reply
    • Aarthi

      January 24, 2018 at 12:47 pm

      yes you can use.

      Reply
  3. Mini

    January 24, 2018 at 11:53 pm

    thank you very much

    Reply

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