Easy Punjabi Mango Pickle is truly aromatic pickle of great Punjab, made with mangoes and flavored with the flavorful spices and seeds. It is one of the most tastiest pickle, which can be proudly served with dal-rice and rajma chawal.

Preparation time: 20 minutes
Cooking time: nil
Servings: 10

Ingredients:

• 4 mangoes
• 2 tbsp onion seeds (kalonji)
• 1/2 tbsp cumin seeds
• 2 tbsp red chilli powder
• 1 tbsp turmeric powder
• 2 tbsp yellow mustard seeds
• 1 tbsp vinegar
• 2 tsp dried fenugreek seeds
• 2 tbsp aniseed
• 3 tbsp mustard oil
• 1-1/2 tsp salt

How to make Easy Punjabi Mango Pickle:

1. Cut the mangoes in medium size chunks and remove out the big stone.
2. Combine all the ingredients in a big bowl and pour half of the mustard oil.
3. Add the pieces of mangoes.
4. Mix very well so that chunks of mangoes coat with the spices.
5. Pour the pickle into the sterilized jar, cover with a tight lid and keep under the sun exposure.
6. Leave to set for 2-3 days and shake daily in between.
7. Open the pickle and pour the remaining oil and leave at least for 15-16 days in the room temperature.
8. Shake 2-3 times in a day and serve after 18-20 days.

Chef Tips:

1. You can store this pickle for 2 years in room temperature.
2. Make sure the chunks of mangoes must be fully dip in the oil to get ready.
3. Do not use wet spoon to take out the pickle, it is having a long shelf life if used properly.
4. You can peel the mangoes and then use for making this Punjabi style pickle recipe.