Pickle is an integral part of Punjabi cuisine and Punjabi Mango Pickle is a favorite among one and all as it is a good accompaniment with Parathas. Cut Raw Mangoes are mixed with coarsely ground spices and drowned in Mustard Oil.
Time Required: 1 Hour
1 Kg Raw Mangoes, Sliced
½ Cup Methi / Fenugreek Seeds
½ Cup Saunf / Fennel Seeds
¼ Cup Rye / Mustard Seeds
1½ tsp Kalonji / Onion Seeds
1tsp Ajwain / Carom Seeds
4tbsp Chili Powder
2tbsp Green Chili Paste (Optional)
2tsp Haldi / Turmeric Powder
1tsp Hing / Asafoetida
1 Cup Salt
2 Cups Oil
Coarsely crush Methi, Saunf, and Rye.
Remove to a tray, add the other ingredients except for Oil.
Mix Mango slices with this masala and store in dry jar for a day or two.
Heat Oil and let it cool.
Add this to the pickle and mix well.
Ensure that there is one inch of Oil over the Mango pieces.