Here’s a Punjabi Mango Pickle that’s authentically our family heirloom recipe and brimming with robust flavors. Essentially a mango pickle recipe is made with tangy unripe green mangoes, spices, salt and oil. This Mango Pickle or Aam Ka Achar is a recipe which is sour and makes for the tastiest accompaniment with any Indian meal because of the choicest of spices that are used to make it. So, this summertime, pick the good green mangoes, prep up and go for this pickle recipe.
Preparation Time: 40 M
Cooking Time: 10 M
Total Time: 50 M
Required 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 Pure Mustard Oil approx
Method of Cooking
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Dry the whole spices for a day in bright sunlight to remove the moisture.
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Coarsely crush mustard ,fennel and fenugreek seeds.
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Kalonji and ajwain should be added whole ,so no need to crush or grind them.
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Wash and wipe mangoes with a cloth napkin.
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Heat Pure mustard oil to smoking point and then let it come to room temperature.
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Chop raw mangoes into medium size pieces,add some sliced seeds also as they also taste good and are good for stomach aches.
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In a big and wide bowl add the crushed spices and all the powdered spices in the chopped mango pieces.
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Mix well and keep covered for a day.
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Next day cover the bowl with a muslin cloth and keep in sunlight for few hours for a day.
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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.
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Add the Pure mustard oil in the jar,the oil will be at least 1 inch above the pickle level.
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Cover the jar with the lid and let it mature for a week before start using.
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Stays fresh till it lasts:)