Punjabi Mango Pickle Recipe

Ingredients

1. 5-6 small or medium sized raw mangoes
2. 1.5 tbsp split fenugreek seeds/methi dana
3. 1.5 to 2 tbsp split mustard seeds/rai dana (optional)
4. 2 tbsp fennel seed whole or coarsely ground
5. 1.5 tbsp nigella seeds/kalonji
6. 1 or 1.5 tbsp turmeric/haldi
7. 1.5 to 2 tbsp red chili powder/lal mirch powder
8. Salt as required
9. Mustard oil as required

Preparation Steps

1. Rinse and wipe dry the mangoes.dice the mangoes
2. Discard the seeds
3. If you have a garden you can plant the seeds :-)mix all the spices, spice powders and salt with the diced mangoes.mix well so that the spices get evenly coated on the mangoes.keep this spiced mango mixture in sunlight for 3-4 days.cover with a thin muslin to protect from dust.after 3-4 days, add the mangoes to a jar.pour mustard oil till it just about covers the rim of the mangoes up to ½ inch or 1 inch.stir and mix well.store the pickle in a dry and cool place for 3-4 days.after 3-4 days you can start having the mango pickle.serve the mango pickle with your dal-rice, curd-rice, parathas & veggie dishes.