If you’re a fan of Indian cuisine, you’re likely familiar with the tangy and spicy taste of Punjabi mango pickle. This traditional Indian condiment, also known as ‘Punjabi Aam Ka Achar’, is a staple in many Indian households. Today, we’re going to guide you on how to make mango pickle Punjabi style at home.
Ingredients for Punjabi Mango Pickle
To make this delicious pickle, you will need:
- 4 large Raw Mangoes
- 1 cup Mustard Oil
- 3 tablespoons Salt
- 2 tablespoons Red Chilli Powder
- 1 tablespoon Fenugreek Seeds (Methi)
- 1 tablespoon Fennel Seeds (Saunf)
- 1 teaspoon Nigella Seeds (Kalonji)
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Asafoetida (Hing)
Step-by-Step Guide to Making Punjabi Mango Pickle
Step 1: Preparing the Mangoes Start by washing the mangoes thoroughly. Dry them completely to ensure there’s no moisture as it can spoil the pickle. Cut the mangoes into small pieces, discarding the seed.
Step 2: Mixing the Ingredients In a large bowl, combine the mango pieces, salt, red chilli powder, fenugreek seeds, fennel seeds, nigella seeds, turmeric powder, and asafoetida. Mix well until all the mango pieces are coated with the spices.
Step 3: Adding the Oil Heat the mustard oil in a pan until it starts to smoke. Then, let it cool down completely. Once cooled, add it to the mango and spice mixture. Mix well.
Step 4: Storing the Pickle Transfer the pickle into a clean, dry glass jar. Make sure to press down the pickle to remove any air gaps. Cover the jar with a tight lid.
Step 5: Sun Drying Place the jar in sunlight for about 10-12 days. Make sure to shake the jar once a day to mix the oil and spices.
Conclusion
Making Punjabi mango pickle at home is a simple process that requires patience. The key to a great pickle is allowing it to mature in the sun, which helps in preserving it and enhancing its flavors. So, try making this traditional Indian condiment at home and add a tangy and spicy touch to your meals.