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    Home

    Punjabi Mango Pickle Recipe

    July 25, 2022 By Aarthi 5 Comments

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    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.

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    TABLE OF CONTENTS
    1. Punjabi Mango Pickle Recipe
    2. Punjabi Mango Pickle Recipe Step by Step

    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
    Pin

    How to Make Punjabi Mango Pickle

    1. Take mustard, fennel, fenugreek in a blender and crush them coarsely. Set aside.
    2. Take chopped mangoes in a bowl, add this spice mix, turmeric, salt, chilli powder, nigella seeds and toss well.
    3. Place this bowl under sunlight for 2 whole days.
    4. Now spoon this into bowl.
    5. Pour over mustard oil. The oil should completely cover the mangoes.
    6. 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 @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter 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!

    Pin

    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
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Sun Drying Time 2 d
    Total Time 2 d 30 mins
    Course Side dishes
    Cuisine Indian
    Calories 45 kcal

    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

    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.
    Nutrition Facts
    Punjabi Mango Pickle Recipe
    Amount Per Serving (1 g)
    Calories 45 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.4g3%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 262mg11%
    Potassium 312mg9%
    Carbohydrates 8g3%
    Fiber 6g25%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 4744IU95%
    Vitamin C 0.1mg0%
    Calcium 53mg5%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword pickle recipes, Punjabi Mango Pickle Recipe
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Punjabi Mango Pickle Recipe Step by Step

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    Take all your ingredients
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    Take mustard in a blender
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    add in fenugreek seeds
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    in with some fennel seeds
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    crush them roughly
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    Now take your chopped raw mangoes in a large bowl
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    add in the spice mix
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    turmeric powder
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    add nigella seeds
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     chilli powder
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    and some salt

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    now everything is added in
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    toss well
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    place it under sunlight for 2 whole days
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    this is how it looks after 1 day
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    this is how it looks the second day
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    spoon the mix into a bottle
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    Now you can either use sesame oil or mustard oil
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    open it up
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    pour it in
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    the oil should cover the mangoes completely
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    like this..Allow this to steep for a week
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    and enjoy
     
    • Mint Thokku Recipe
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    • Dried Mango Pickle Recipe
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    • Sweet Mango Chutney Recipe
    « Masala Kuzhi Paniyaram Recipe
    Broccoli Pepper Fry Recipe »
    Aarthi

    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!

    Reader Interactions

    Comments

    1. Anonymous

      at

      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

        at

        yes i think that will work too

        Reply
    2. Mini

      at

      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

        at

        yes you can use.

        Reply
    3. Mini

      at

      thank you very much

      Reply

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