Punjabi Raw Mango Pickle - Raw mango pieces smeared with Indian spices

This is my 100th post!!! I am too excited and wanted this to be very special. So I decided this post should be a recipe that had got me lots of kudos!. My Punjabi Mango pickle has been a favorite one for most of our family and friends…..So here I am gonna share this recipe with my readers. I hope you will surely love this Authentic Punjabi mango pickle.

As the summer season has already started and everyone is busy making pickles or should be!!! The yearly stock of mango pickle would be high on the to-do list for most of us.

I had already posted the Raw Mango pickle –Kerala style. So this year I want to share my specialty  Punjabi mango pickle, The spice blend in Punjabi mango pickle is slightly different from the regular mango pickle .The spices are slightly crushed, the addition of kalonji(nigella seeds) and ajwain gives it a wonderful taste and flavor.

Here you go….Do try it and share your comments….

Ingredients:

3 kgs Raw Mango

250 grams Fenugreek Seeds

150 grams Mustard Seeds

250 grams Fennel Seeds

4 tsp Nigella Seeds / Kalonji

3 tsp Carom Seeds / Ajwain

3 tbsp Peppercorns

8 tbsp Red Chilli powder

7 tsp Turmeric Powder

3 tsp Asafoetida

300 grams Salt

1 litre Mustard Oil

Method:

1. Dry the whole spices for a day in bright sunlight to remove the moisture.
2. Coarsely crush mustard, fennel and fenugreek seeds.
3. Kalonji and ajwain should be added whole, so no need to crush or grind them.
4. Wash and wipe mangoes with a cloth napkin.
5. Heat mustard oil to smoking point and then let it come to room temperature.
6. Chop raw mangoes into medium or small size pieces as per your liking.
7. In a big and wide bowl add the crushed spices and all the powdered spices along with the chopped mango pieces.
8. Mix well and keep it covered for a day.
9. Next day cover the bowl with a muslin cloth and keep in sunlight for few hours.
10. Also keep the storage jar in sunlight for a day and dry it completely, now transfer the mango pickle to this jar after a day.
11. Add the mustard oil in the jar, the oil should be at least 1 inch above the pickle level.
12. Cover the jar with the lid and let it mature for a week before start using.

This delicious Mango Pickle stays fresh till it lasts:)