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.
Equipment
Glass Jar
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
Nutrition Facts
Punjabi Mango Pickle Recipe
Serving Size
1 servings
Amount per Serving
Calories
141
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Sodium
719
mg
31
%
Potassium
141
mg
4
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
1
g
2
%
Vitamin A
917
IU
18
%
Vitamin C
19
mg
23
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.