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.
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.