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Mango Pickle (Punjabi)

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Ingredients
  Raw mangoes 1 Kilogram
  Red chili 25 Gram, ground
  Aniseeds 50 Gram
  Turmeric 5 Gram
  Salt 150 Gram
  Methi seed 25 Gram
  Onion seed 2 Teaspoon
  Mustard oil 2 1⁄2 Cup (40 tbs)
Directions

Remove the stones and cut the mangoes into big pieces.
Rub all the ground spices salt, red chillies, mustard oil and turmeric on mango pieces.
Put in a jar and keep it for two days in the sun and shake daily.
Then pour the rest of the oil and leave for 15 days but not in the sun and shake it every other day.
Serve after 20 days.
This pickle can be kept for one to two years.
Be careful to keep mango pieces covered with oil.

Recipe Summary

Cuisine: 
Punjabi
Course: 
Side Dish
Dish: 
Pickle
Restriction: 
Vegetarian
Ingredient: 
Mango

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