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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.
5 from 1 vote
Prep Time 30 mins
Sun Drying Time 2 d
Total Time 2 d 30 mins
Course Side dishes
Cuisine Indian
Calories 45 kcal


  • 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


  • 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.


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.
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
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