This Punjabi Mango Pickle was always on the Kitchen table at my grandparent’s house when I was growing up. Being from a farmer’s background the advantage was always getting fresh fruits and veggies. During summers Mango was always the showstopper be it a raw or ripe.
A slice of achar(pickle) spicy, tangy, fragrant, and delicious served as a condiment with main courses, pickles are another must in Indian meals. Almost every Indian household has their own recipes for kinds of pickles. When we travel, the favorite dish which we carry along is none other than achar.
This Pickle is quick to make and addictive to eat. The use of the unique five-spice mix called “Panch Phoron” which consists of equal parts of mustard, cumin, fenugreek, fennel and nigella seeds gives the main flavor. Since this pickle will be matured in the sun so its self-life will increase and can be stored for months.
Preparation Time: 15mins ∏ Cooking Time: 5mins(+Resting Time) ∏ Servings: 20-25 person
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Punjabi Mango Pickle:
Step1: Wash and completely dry the raw mango. Trim the top and cut into small bite-size pieces without peeling them. (No need to discard the mango seed and can be used while making dal.)
Step2: Add some salt on the chopped raw mango and keep it aside for 5-10 minutes. In the meanwhile, we will prepare the spice mix for pickle.
Step3: Heat a skillet or pan on low-medium heat, add 2 tablespoon fenugreek seed, 2 tablespoon cumin seeds, 2 tablespoon mustard seeds, 2 tablespoon fennel seeds, 1 tablespoon black peppercorn and dry-toast until fragrant. It will take around 2-3 minutes. (Do not brown it). Transfer it to a plate and let it cool down.
Step4: Then grind to a coarse powder using a grinder, spice mill or mortar pestle.
Step5: Heat the mustard oil in a small pan over high heat until it is almost smoking, then remove from the heat and let it cool slightly.
Step6: Using a paper towel pat dry the mango pieces so that the excess water is removed. You may also keep the mangoes under sunlight for 3-4 hours before mixing it with the spices so that the extra moisture is removed.
Step7: Put all the chopped mangoes a large bowl, add 1/4 teaspoon asafetida (hing), 1 tablespoon turmeric powder, 1/2 tablespoon black salt, 2 tablespoons Kashmiri red chili powder, 3-4 tablespoon salt, 2 tablespoon nigella (kalonji) seeds.
Step8: Now add the spice mixture and start mixing with the help of a spoon. Make sure each mango piece is quoted in the masala.
Step9: Now pour the warm mustard oil and mix everything well so that all the spices are evenly mixed with the mangoes.
Step10: Keep the Mango pickle in a glass jar with the lid on. The pickle should be ready in 4-7 days. Enjoy the delicious pickle, marinated with spices. Serve with puri or parantha.
- Make sure the mangoes are hard and raw, it should not be soft or yellowish.
- Instead of drying it with a paper towel alternatively, you may sun-dry it for 3-4hrs to remove the moisture.
- In the entire process make sure to use glass bowl or jar. Steel utensils can make the achaar rancid.
- Store in glass or ceramic jar, also make sure the jar is completely dry with no moisture.