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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
Course Side dishes
Cuisine Indian
Servings 20 servings
Calories 141 kcal

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

Serving: 1servingsCalories: 141kcalCarbohydrates: 9gProtein: 1gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 719mgPotassium: 141mgFiber: 2gSugar: 7gVitamin A: 917IUVitamin C: 19mgCalcium: 22mgIron: 1mg
Keyword pickle recipes, Punjabi Mango Pickle Recipe
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