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..
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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.
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Punjabi Mango Pickle Recipe
Ingredients
- 5 large Raw Mangoes chopped into cubes
- 2 tbsp Fennel Seeds / Saunf / Sombu
- 2 tbsp Mustard Seeds / Kaduku
- 2 tsp Fenugreek Seeds / Methi / Vendayam
- 2 tbsp Nigella Seeds / Kalonji
- Salt to taste
- 1 tbsp Turmeric Powder / Manjal Podi
- 2 to 3 tbsp Red Chilli Powder
- Mustard Oil or Gingelly Oil as needed
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 bowl.
- Pour over mustard oil. The oil should completely cover the mangoes.
- Let this sit for a week before enjoying.
Notes
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.
Punjabi Mango Pickle Recipe Step by Step
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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