Punjabi Mango Pickle Recipe

1 kg raw Mangoes (Aam)
150 grams Salt (Namak)
30 grams Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds
6 teaspoons aniseed
15 grams Onions seeds (Kalonji)
7 grams Turmeric (Haldi)
2 1/2 cups Mustard Oil (Sarson Ka Tel)
How to make mango pickle (punjab i):
  • Remove the stones and cut the mangoes into big pieces.
  • Rub all the ground spices – salt, red chilli, 12 teaspoons mustard oil and turmeric – on mango pieces.
  • Put in a jar and keep for two days in the sun and shake it daily.
  • Then pour rest of the oil and leave for 15 days but not in the sun.
  • Shake it every other day.
  • Serve after 20 days.
  • This pickle can be kept for one to two years.
  • Be careful to keep mango pieces covered with oil.

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| July 7th, 2011 | Posted in Indian Pickle Recipe, Punjabi Mango Pickle |

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