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14 Mar 2013

punjabi mango pickle

punjabi mango pickle

Published 03/15/2013
punjabi mango pickle
if you are a pickle lover you are going to love this pickle.


  • 5-6 small or medium sized raw mangoes
  • 1.5 tbsp split fenugreek seeds/methi dana
  • 2 tbsp split mustard seeds/rai dana (optional) 2 tbsp fennel seed whole or coarsely ground
  • 1.5 tbsp nigella seeds/kalonji
  • 1.5 tbsp turmeric
  • 1.5 to 2 tbsp red chili powder
  • salt as required
  • mustard oil


  1. rinse and wipe dry the mangoes. inch.
  2. dice the mangoes. discard the seeds.
  3. mix all the spices, spice powders and salt with the diced mangoes.
  4. mix well so that the spices get evenly coated to the mangoes.
  5. keep this spiced mango mixture in sunlight for 3-4 days.
  6. cover with a thin muslin to protect from dust.
  7. after 3-4 days, add the mangoes to a jar. pour mustard oil till it just about covers the rim of the mangoes up to 1/2 inch or 1inch
  8. stir and mix well. store the pickle in a dry and cool place for 3-4 days.
Prep Time: 0:30
Cook time: 0:00
Tags: mango, mustard seeds, spices
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