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Learn the traditional way of making this Punjabi mango pickle, a spicy and tangy Indian-style pickle in which raw mango is preserved in oil and spices.
Mango pickle prepared with this recipe will keep well for two years or more. The recipe below calls for five kilograms of mangoes; however, if you'd like to make a smaller batch, you can easily reduce the ingredient quantities accordingly.
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- 5 kilograms raw green mangoes, choose those that have a firm pulp and a larger pulp-to-seed ratio
- 250 grams coarsely ground saunf (fennel seeds)
- 250 grams coarsely ground methi dana (fenugreek seeds)
- 750 grams salt
- 1 litre mustard oil
- 50 grams kalonji (nigella seeds)
- 100 grams haldi (turmeric powder)
- 100 grams red chilli powder
- Chop the mangoes into medium-sized pieces and wash them thoroughly under running water. Let the water drain off; then spread them on a table to dry overnight under a fan.
- To a large bowl, add all the spices and mix well.
- Add just enough mustard oil to make a crumbly mixture. Do not make it too wet.
- Add the mango pieces in batches (if you are making a large quantity, as in the original recipe) to the crumbly spice mixture. After mixing, transfer each batch to a jar. Then start the next batch.
- Repeat till all the mango pieces are mixed with the spices and transferred to jars.
- Transfer any remaining spice mixture to the jars, as well as the remaining mustard oil. Close the jars and shake well.
- Keep the jar in the sun for 7-8 days. Shake it nicely every morning.
- The pickle will be ready to eat in 8-10 days and will get better and better as it ages. This pickle does not need to be refrigerated.
Punjabi Aam Ka Achar (Mango Pickle) Recipe
© 2020 Rajan Singh Jolly