Punjabi Mango Pickle Recipe

Mustard Oil – 2 ½ cups
Raw mangoes – 1 kg
Turmeric – 7 g
Salt – 150 g
Onion seeds – 15 g
Red chilli powder – 30 g
Aniseed – 6 tsp
Fenugreek seeds – 3 tsp

Method Of Preparation:
1.Chop mangoes in big pieces. Remove the seed from inside.
2.Mix red chilli powder, turmeric, 12 tsp mustard oil and salt. Then apply this paste on the mango pieces.
3.Place the mango pieces in a jar. Keep the jar in the sun for 2 days. Shake it everyday.
4.Pour the remaining oil in the jar and keep it aside for about 15 days, this time not in sun.
5.Shake the jar daily. The pickle is ready to serve after twenty days.
6.You can keep this pickle for 1 – 2 years. Only ensure that the mango pieces are submerged in oil.

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