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Ingredients for Punjabi Mango Pickle
Raw Mangoes - 5 large mangoes chopped into cubes Fennel Seeds / Saunf / Sombu - 2 tbsp Mustard Seeds / Kaduku - 2 tbsp Fenugreek Seeds / Methi / Vendayam - 2 tsp Nigella Seeds / Kalonji - 2 tbsp Salt to taste Turmeric Powder / Manjal Podi - 1 tbsp Red Chilli Powder - 2 to 3 tbsp Mustard Oil or Gingelly Oil - as needed
How to Make Punjabi Mango Pickle
For making this pickle without sun: 1)Just mix everything up, fill a bottle with it. Pour over the oil till it is completely covered. Set aside for a week before using. This way the mango will be moist before it has not been dried under sun. Notes: 1)Always use clean and dry bowl, bottle and spoon while handling this pickle.2)This pickle stays good for over a year3)I added raw mustard seed oil, you can heat it till smoking then cool it completely and add it in. If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
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Punjabi Mango Pickle Recipe Step by Step
