Punjabi Mango Pickle is the special flavored pickle having the taste and fragrance of beautiful Punjab. Raw mangoes are touched with the elegant aroma of bay leaf, cardamoms, kalonji, etc. The recipe brings the true aroma of Punjab when is served with rajma chawal.

Preparation time: 10 minutes
Cooking time: nil
Servings: 8-10

Ingredients:

• 4 green and raw mangoes
• 1 bay leaf
• 2 green cardamoms crushed
• 2 tsp red chilli powder
• A pinch of turmeric powder
• 2-1/3 tsp fenugreek seeds
• 2 tsp nigella seeds (kalonji)
• 3-1/2 tsp aniseed
• 4 tsp mustard oil

How to make Punjabi Mango Pickle:

1. Clean the mangoes and cut into medium size chunks.
2. Combine salt, cardamoms, red chilli powder, turmeric powder, aniseed and kalonji.
3. Mix well and apply the spice mixture on the chunks of mangoes.
4. Put a bay leaf and stir with the mustard oil.
5. Mix well and pour the mangoes into the air tight jar.
6. Store at room temperature for about 12-15 days until gets ready.
7. Shake the pickle jar in between twice a day.

Chef Tips:

1. It is very important to see that the chunks of mangoes are fully dipped in oil, else you may need to add more oil.
2.   Always keep it in air tight and sterilized jar for maintaining freshness for 6-8 months.