Punjabi mango pickle is a spiced mango pickle. Popular in the Punjab region of India. The combination of fennel seeds, nigella seeds (Karu Jeera) with mustard and other pickling spices used in this pickle
This is a very simple recipe to follow. . If you are a pickle lover like me, you are going to love this pickle. Just keep in mind the basics of pickle making - use a clean sterilized jar, see that there is no moisture and ensure that oil forms a covering layer over the ingredients in the jar. You can Storage this up to 1 year in a cool dry place.
Raw mangoes 4 cups
Fennel seeds ¼ cup (coarsely grounded)
Fenugreek seeds 4 tbsp.
Kalonji (Karum jeeragam) 3tbsp.
Mustard seeds 2 tbsp.
Asafetida powder 1tsp.
Red chili powder acc. to taste
Salt to taste
Mustard oil (OR)Gingili oil - ¼ cup (Mustard oil gives the pungent flavor)
- Wash and wipe the mangoes well with a kitchen towel. Cut the mangoes into 1’’ pieces and add them in a bowl.
- Combine the mangoes, turmeric powder and salt and toss well.
- Cover and keep it under the sun for 4 to 6 hours.
- Grind coarsely the 1 tbsp. mustard seeds, 2 tbsp. fenugreek sees, 1/8 cup of fennel seeds in a mixer.
- Combine the rest of the ingredients in a bowl and mix well. .
- Add the mangoes and toss well. pour the entire mango mixture in a jar.
- If you are using gingili oil, heat the oil and pour to the jar. If you are using mustard oil, you can directly add to the jar.
- The pickle stays good for a year even without refrigeration.
- You can choose to add more red chili powder if you want a spicy and hot pickle.