Punjabi Mango Pickle- Raw mango pieces smeared with Indian spices-a popular pickle from the state of Punjab
Punjabi mango pickle- As the summer season has already started and every one is busy making pickles(or they should be !) the yearly stock of mango pickle would be high on the to-do list.
I have already posted many Mango pickle recipes but forgot to post this one. So this year I want to share my mothers recipe of Punjabi mango pickle,which is a favorite in our family and relatives.
we all love this delicious pickle made by her,so I noted down her recipe and made it according to her instructions .Hope you will surely love this Authentic Punjabi mango pickle.
The spice blend is slightly different from the regular mango pickle .The spices are slightly crushed,the addition of kalonji (nigella seeds) and ajwain gives it a wonderful taste and flavor.
I like pickle with lots of masala/spice but if you don’t like that much masala in your pickle then you can increase the quantity of mangoes and salt.
This pickle can be served as a sideย with any meal ,but tastes great with parathas and pooris. I usuallyย serve this with Papad parathaย ,Amritsari kulchaย andย Punjabi Choley
Do try these delicious Mango pickle recipes-
- Aam ka Sookha Achar
- Instant Mango Pickle
- Kairi Cha Takku
- Hing ka Achar
- Gujarati Chana Methi Keri Ka Achar
ย โ Have you tried this recipe? Click on the stars โ in the recipe card to let us know your feedback!ย If you tried it thenย You can also click the recipe pic and share on Instagram with hashtag #maayeka
Punjabi Mango Pickle
Ingredients
- 3 kgs Raw Mango / Kachcha Aam
- 1 cup Mango seeds sliced *
- 250 grams Fenugreek Seeds / Methidana
- 150 grams Mustard Seeds / Rai
- 250 grams Fennel Seeds / Saunf
- 4 tsp Nigella Seeds / Kalonji
- 3 tsp Carom Seeds / Ajwain
- 3 tbsp Peppercorns / Sabut Kali Mirch
- 8 tbsp Red Chilli powder / Laal mirch powder
- 7 tsp Turmeric Powder / Haldi Powder
- 3 tsp Asafoetida / Hing powder
- 300 grams Salt / Namak
- 1 litre Mustard Oil / Sarso ka tel approx *
Instructions
- Dry the whole spices for a day in bright sunlight to remove the moisture.
- Coarsely crush mustard ,fennel and fenugreek seeds.
- Kalonji and ajwain should be added whole ,so no need to crush or grind them.
- Wash and wipe mangoes with a cloth napkin.
- Heat mustard oil to smoking point and then let it come to room temperature.
- Chop raw mangoes into medium size pieces,add some sliced seeds also as they also taste good and are good for stomach aches.
- In a big and wide bowl add the crushed spices and all the powdered spices in the chopped mango pieces.
- Mix well and keep covered for a day.
- Next day cover the bowl with a muslin cloth and keep in sunlight for few hours for a day.
- Also keep the storage jar in sunlight for a day and dry it completely,now transfer the mango pickle in this jar after a day.
- Add the mustard oil in the jar,the oil will be at least 1 inch above the pickle level.
- Cover the jar with the lid and let it mature for a week before start using.
- Stays fresh till it lasts:)
Notes
There are mainly 3 thing which you should be careful to ensure a long shelf life of your pickle-
- first and foremost , you have toย wipe and dry the mangoes very thoroughly,even the slightest bit of water or moisture in mangoes or in the storage jar is enough to form fungus and mold and ruin your pickle.
- The amount of salt should be measured accurately as it act as a preservative for the pickle.
- The pickle should be covered with a layer of oil all the time.
- Occasionally keep the pickle jar in sunlight for few hours.
- I have used mustard oil in the pickle but you can add any oil which you normally add in your pickles.
Guy
I have made this many times now and it’s always delicious. My wife is of Punjabi extraction and loves it. It can be a struggle getting her to leave it alone for long enough for it to mature! Flavour definitely improves after a few weeks. We don’t get too much sun here in the winter so I use a low oven at about 50 degrees C to dry it. I also tend to use Kashmiri chilli powder to tone down the heat a bit. Thanks very much for the recipe. Greetings from Edinburgh Scotland.
Sharada
I made the pickle but a little water is released.. what to doโฆ?please help
Anjana Chaturvedi
Keep it in sun for few days and then cover the oil with oil till the top
Radhika
I wanted to make a North Indian style pickle and decided to choose a recipe from your site, for all your traditional and authentic recipes along with your clear instructions.
I have a batch of delicious home made Mango pickle made with 1.2kg Mango.
My next target is the sookha Mango pickle, hopefully in this season.
Thanks so much Ma’am for sharing all your family recipes for all of us to enjoy
Anjana Chaturvedi
Thank you so much Radhika !Hope sookha Mango ka achar also turn good for you
Shilpa
This pickle turned out perfect. Thanks for the recipe. Any particular reason for leaving the mangoes to marinate in the masalas for a day before adding oil?
anjanaskc
Thank you Shilpa ! So it will absorb the flavours and the moisture released by the pickle .
Mamta
Sorry if the question seems stupid.. What is mango seed? If I cut a mango it will have the seed, should it be sliced and used or we get something called mango seed in shop? The recipe looks so yummy I so want to make it now…
anjanaskc
You are right Mamta , when we cut the mango there is a seed inside, some time its tender so we can cut and use it . Its optional to use few seeds in the pickle. Do try the pickle you will love it ๐
MAMTA
Thank you so much.. am making now.. I so wanted the traditional recipe.
love
Kamni
Amount of salt not given in ingredients ……
Trying out this yummy looking recipe thanks
anjanaskc
Amount of salt is already mentioned in the ingredient list ,please recheck
Kanupriya
How much spices needed in 4 kg raw mango
anjanaskc
take extra 1/4 quantity of each spice mentioned in the pickle
Ritu Chaturvedi
I made this pickle but the mangoes were not very soft. Any way to fix that?
anjanaskc
The mango in pickle will absorb the salt and spices and soften after some times
Anita Duggal
It's amazing recipe you discuss with us. Restaurants in Gurgaon
anjanaskc
@Sadhana Dutta-All the spices (including hing and salt) are added at step 7 and oil after one day.I have mentioned it in the post.
sadhana dutta
When to add oil n salt.. the day i mix with spices or later..and you didnt write when to add hing
anjanaskc
@ Deepa you can use any oil which you normally use to make pickles,How ever there may some difference in the taste.
Deepa bhushan
Thanx for the lovely receipe. One question , can we use any other oil instead of mustard oil??
Anu
Yummy pickle thanks for sharin
Rossy
Yummy!!!The mango pickle looks delicious and spicy!!…Thanks for share the lovely recipe.i liked your blog!!Really interestingindian restaurant in panama
ARUNIMA BELUR
Can we omit mango seeds in the recipe?
anjanaskc
Yes Addition of mango seeds are optional,you can omit the seeds
recipesask
Wow..The pickle looks delicious and incredible…Thank you so much for the pickle recipe.
Nisha
Ho the pickle looks perfect , this summer i'm making a batch using ur recipe.
divya
Wow…looks incredible..makes me very hungry. Beautiful clicks too.
Nayna Kanabar
This is absolutely mouthwatering, please do link it to Lets cook pickle event at simply.food its the last day for the event.
Satya
truely tounge tickling pickle …when my husband saw this pic he immediatly asked me to make it ….his wish is my command ๐ Thanks for sharing an authentic recipe
Priya Suresh
Omg, drooling hereeeeee, who can resist to this pickle..Thanks for sharing.
nayana
Simply mouth watering pickle…
radha
Like it.. we generally taste the red coloured pickle and this is different. I tasted a Ruchi Mango Pickle which looked like this, but am not sure if it is the same one. Do you have any idea? But the spices were ground finer. Been searching for the recipe. I was told that is a Bihar favourite.
Sangeetha Nambi
Mouthwatering…
Aruna Manikandan
mouthwatering pickle ๐
Sowmya Madhavan
Lovely..wish you were my neighbour..am sure I would have got a bottle of this yummy pickle…love it.