{"id":2136,"date":"2023-04-15T18:55:51","date_gmt":"2023-04-15T13:25:51","guid":{"rendered":"https:\/\/ajantasoya.com\/shop\/?p=2136"},"modified":"2025-11-24T17:49:15","modified_gmt":"2025-11-24T12:19:15","slug":"punjabi-mango-pickle","status":"publish","type":"post","link":"https:\/\/ajantasoya.com\/shop\/blog\/punjabi-mango-pickle\/","title":{"rendered":"Punjabi Mango Pickle"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text css=&#8221;&#8221;]Here\u2019s a Punjabi Mango Pickle that\u2019s 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 that 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.<\/p>\n<p><strong>Preparation Time:<\/strong> 40 M<br \/>\n<strong>Cooking Time:<\/strong> 10 M<br \/>\n<strong>Total Time:<\/strong> 50 M<\/p>\n<p><strong>Required Ingredients :<\/strong><\/p>\n<ul>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">kgs<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">Raw Mango \/ Kachcha Aam<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">Mango seeds<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">sliced\u00a0<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">Fenugreek Seeds \/ Methidana<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">Mustard Seeds \/ Rai<br \/>\n<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">Fennel Seeds \/ Saunf<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">Nigella Seeds \/ Kalonji<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">Carom Seeds \/ Ajwain<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">Peppercorns \/ Sabut Kali Mirch<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">8<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">Red Chilli powder \/ Laal mirch powder<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">7<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">Turmeric Powder \/ Haldi Powder<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">Asafoetida \/ Hing powder<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">Salt \/ Namak<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">litre<\/span> <a href=\"https:\/\/ajantasoya.com\/shop\/product\/anchal-kachi-ghani-mustard-oil\/\" target=\"_blank\" rel=\"noopener\"><strong>Anchal Kachi Ghani Mustard Oil<\/strong><\/a>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">approx\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Method of Cooking<\/strong><\/p>\n<div class=\"wprm-recipe-instruction-text\">\n<ul>\n<li id=\"wprm-recipe-14422-step-0-0\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Dry the whole spices for a day in bright sunlight to remove the moisture.<\/div>\n<\/li>\n<li id=\"wprm-recipe-14422-step-0-1\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Coarsely crush mustard, fennel, and fenugreek seeds.<\/div>\n<\/li>\n<li id=\"wprm-recipe-14422-step-0-2\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Kalonji and ajwain should be added whole ,so no need to crush or grind them.<\/div>\n<\/li>\n<li id=\"wprm-recipe-14422-step-0-3\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Wash and wipe mangoes with a cloth napkin.<\/div>\n<\/li>\n<li id=\"wprm-recipe-14422-step-0-4\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Heat <strong><a href=\"https:\/\/ajantasoya.com\/shop\/product\/anchal-kachi-ghani-mustard-oil\/\" target=\"_blank\" rel=\"noopener\">Anchal Kachi Ghani Mustard Oil<\/a> to the smoking point and then let it come to room temperature.<\/strong><\/div>\n<\/li>\n<li id=\"wprm-recipe-14422-step-0-5\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Chop raw mangoes into medium-sized pieces, add some sliced seeds also as they also taste good and are good for stomach aches.<\/div>\n<\/li>\n<li id=\"wprm-recipe-14422-step-0-6\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">In a big and wide bowl, add the crushed spices and all the powdered spices to the chopped mango pieces.<\/div>\n<\/li>\n<li id=\"wprm-recipe-14422-step-0-7\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Mix well and keep covered for a day.<\/div>\n<\/li>\n<li id=\"wprm-recipe-14422-step-0-8\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">The next-day cover the bowl with a muslin cloth and keep it in sunlight for a few hours for a day.<\/div>\n<\/li>\n<li id=\"wprm-recipe-14422-step-0-9\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">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.<\/div>\n<\/li>\n<li id=\"wprm-recipe-14422-step-0-10\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Add the <a href=\"https:\/\/ajantasoya.com\/shop\/product\/anchal-kachi-ghani-mustard-oil\/\" target=\"_blank\" rel=\"noopener\"><strong>Anchal Kachi Ghani Mustard Oil<\/strong><\/a> in the jar. The oil should be at least 1 inch above the pickle level.<\/div>\n<\/li>\n<li id=\"wprm-recipe-14422-step-0-11\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Cover the jar with the lid and let it mature for a week before starting to use it.<\/div>\n<\/li>\n<li id=\"wprm-recipe-14422-step-0-12\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Stays fresh till it lasts:)<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text css=&#8221;&#8221;]Here\u2019s a Punjabi Mango Pickle that\u2019s authentically our family heirloom recipe and brimming with robust flavors. Essentially, a mango<\/p>\n","protected":false},"author":1,"featured_media":2138,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65,63],"tags":[94],"class_list":["post-2136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchal-kachi-ghani-mustard-oil","category-recipe","tag-anchal-kachi-ghani-mustard-oil"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Punjabi Mango Pickle | Anchal Kachi Ghani Mustard Oil<\/title>\n<meta name=\"description\" content=\"Punjabi Mango Pickle Here\u2019s a Punjabi Mango Pickle that\u2019s authentically our family heirloom recipe.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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