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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.
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Prep Time: 30 minutes
Sun Drying Time: 2 days
Total Time: 2 days 30 minutes
Calories: 45kcal

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

Serving: 1g | Calories: 45kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 262mg | Potassium: 312mg | Fiber: 6g | Sugar: 1g | Vitamin A: 4744IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 3mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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