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..
Similar Recipes,
Spicy Mango Thokku
Punjabi Raw Mango Pickle
Sweet Mango Pickle
Andhra Mango Pickle
Instant Mango Pickle
Dried Mango Pickle
Mango Chunda
Maavadu
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.
Follow me on Instagram, Facebook,Pinterest ,Youtube for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Get Recipe
Punjabi Mango Pickle Recipe
Equipment
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
Punjabi Mango Pickle Recipe Step by Step
 |
| 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 |
 |
| turmeric powder |
 |
| add nigella seeds |
 |
| 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 |
Anonymous
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 🙂 ?
Aarthi
yes i think that will work too
Mini
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
Aarthi
yes you can use.
Mini
thank you very much