Punjabi Mango Pickle
Punjabi Mango Pickle
Mango pickle is the most relished pickle in India.In other words we can say that it is the king of all the pickles.It is prepared in Summer and each and every household takes pride to make it.I still remember my childhood days when i would take my lunch with this pickle only.Every region has its different style of making.This recipe is my Mom's recipe.Its authentic and very homey which you always want to have in Lunch or Dinner. In this recipe all the spices marry together and their distinctive aroma does all the wonder when you bite the ripened piece of pickle it's so succulent and full of flavor of Fennel,Fenugreek,Cumin,Kalonji.
Ingredients
1.Wash the raw Mangoes in water and let them dry completely.
2.Now cut them in bite size pieces and keep them in sunlight for four to five hrs.
3.Dry roast all (Methi(Fenugreek), Fennel, Black-pepper corn, Cumin seed, Calonji) spices together for 2-3 minutes on low heat.
4.Grind them coarsely in grinder. Mix them with all the other spices (Turmeric, Salt, Red chili powder, Asafetida). Add 2-3 tbsp. of oil in the dry spice and mix well.
5.Put Mango pieces in a bowl. Now add spices over mango pieces. Mix very well with spatula.
6.Keep it in dry sterilized jar.
7.Heat oil in a pan so that all the raw smell goes away now add this oil(1 cup) in jar so all the pickle piece are immersed in oil.(You have to do step 7 after 3-4 days of making the pickle). Any kind of moisture should not go in the pickle. Pickle ripening is time consuming process and it takes almost two weeks to get ready for the pickle.This Pickle can be stored upto 6 months. Enjoy this pickle with Rice, Nan or any of the Indian meal.
Ingredients
Directions
1.Wash the raw Mangoes in water and let them dry completely.
2.Now cut them in bite size pieces and keep them in sunlight for four to five hrs.
3.Dry roast all (Methi(Fenugreek), Fennel, Black-pepper corn, Cumin seed, Calonji) spices together for 2-3 minutes on low heat.
4.Grind them coarsely in grinder. Mix them with all the other spices (Turmeric, Salt, Red chili powder, Asafetida). Add 2-3 tbsp. of oil in the dry spice and mix well.
5.Put Mango pieces in a bowl. Now add spices over mango pieces. Mix very well with spatula.
6.Keep it in dry sterilized jar.
7.Heat oil in a pan so that all the raw smell goes away now add this oil(1 cup) in jar so all the pickle piece are immersed in oil.(You have to do step 7 after 3-4 days of making the pickle). Any kind of moisture should not go in the pickle. Pickle ripening is time consuming process and it takes almost two weeks to get ready for the pickle.This Pickle can be stored upto 6 months. Enjoy this pickle with Rice, Nan or any of the Indian meal.