punjabiMediumveganvegetariandairy freenut free
Punjabi Mango Pickle
POPULARITY
0.0/5
TASTE SCORE
9/10
A classic North Indian condiment where tangy raw mangoes are preserved in a spicy blend of mustard oil and aromatic spices. This sun-kissed pickle is the perfect zesty accompaniment to any meal.
SERVINGS
32
INGREDIENTS
For 32 servings
NUTRITION · PER SERVING
156
156
CALORIES · 0.13 CUP
Protein1g · 3%
Carbs6g · 15%
Fat15g · 87%
Fiber1g
Sodium1747mg
Potassium103mg
Phosphorus22mg
INSTRUCTIONS
5 steps. 10 minutes total.
5 STEPS
- 1
Prepare the mangoes: Wash the raw mangoes thoroughly under running water
- a.Wipe each mango completely dry with a clean kitchen towel. There should be no moisture left, as this can spoil the pickle. Chop the mangoes into 1-inch cubes, discarding the inner seed. Keep the hard outer shell of the seed if you like.
- 2
Step 2
- a.Prepare the spice mix: In a dry pan, lightly roast the fennel seeds and fenugreek seeds for 1-2 minutes on low heat until fragrant. Do not brown them. Let the roasted spices cool down completely. In a grinder, combine the roasted fennel and fenugreek seeds with the split mustard seeds. Pulse a few times to get a coarse powder. Do not grind into a fine powder.
- 3
Step 3
- a.Mix mangoes with spices: In a large, dry mixing bowl, add the chopped mango pieces. Add the coarsely ground spice mix, nigella seeds, salt, red chili powder, turmeric powder, and asafoetida. Mix everything very well with a dry spoon until each mango piece is evenly coated with the spices.
- 4
Heat and cool the oil: Pour the mustard oil into a deep pan
- a.Heat the oil on medium-high heat until it reaches its smoking point. You will see faint smoke rising from the surface. Turn off the heat immediately and let the oil cool down completely to room temperature. This step is crucial to remove the raw, pungent taste of the oil and help preserve the pickle.
- 5
Step 5
- a.Combine and mature the pickle: Once the oil has cooled completely, pour it over the mango and spice mixture. Mix thoroughly. Carefully transfer the pickle into a clean, dry, and sterilized glass or ceramic jar. Cover the mouth of the jar with a clean muslin cloth and secure it with a string or rubber band. Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently once every day to mix the contents. After 7-10 days, the mango pieces will soften and change color. The pickle is ready to eat. Replace the cloth with an airtight lid and store in a cool, dry place. It will last for over a year.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Absolute dryness is key to a long-lasting pickle. Ensure your hands, utensils, mangoes, and the jar are completely dry.
- 2Always use a clean, dry spoon to take pickle out of the jar to prevent contamination and spoilage.
- 3The layer of oil should always be above the mango pieces. If needed, heat and cool some more mustard oil and add it to the jar.
- 4Sun-drying is essential for the traditional flavor and preservation. If you don't have access to strong sunlight, you can let it mature indoors in a warm spot for 15-20 days.
- 5The pickle's flavor deepens over time. It tastes best after a month of maturing.
RECIPE VARIATIONS
Adapt it for your goals.
quick
Quick
For a faster pickle, skip the sun-drying. Let it marinate at room temperature for 3-4 days, shaking daily, then store in the refrigerator. The mango will remain crunchier.
kid friendlyKid friendly
To make it milder for those who prefer less heat, reduce the red chili powder to 1 tablespoon and use Kashmiri red chili for color without intense spice.
high proteinHigh protein
Add 1/2 cup of dried chickpeas (kala chana) along with the mangoes for added texture and protein. Ensure the chickpeas are also completely dry.
PAIRS WELL WITH