Punjabi Mango Pickle Recipe

Cooking Directions

• STEP 1.Wash and dry the raw mangoes. Cut them into small pieces, discarding the seed.
• STEP 2.In a bowl, mix the mango pieces with salt and turmeric. Set aside for 30 minutes.
• STEP 3.Heat oil in a pan and add mustard seeds and fenugreek seeds. Cook until they start to splutter.
• STEP 4.Add the mango mixture, red chili powder, and vinegar. Cook for a few minutes until the mangoes soften slightly.
• STEP 5.Transfer the pickle to a sterilized jar and let it cool completely before sealing. Store in a cool, dark place for at least a week before consuming.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Adjust the amount of red chili powder according to your spice preference.
• Make sure the jar used for storing the pickle is clean and dry to prevent spoilage.
• The pickle tastes better as it ages, so let it mature for at least a week before consuming.

Storage and Serving

• Punjabi Mango Pickle can be stored at room temperature for several months.
• Keep the pickle jar away from direct sunlight and moisture.
• Serve as a condiment with Indian meals, such as rice, roti, or paratha.
• The pickle can also be used as a flavor enhancer in curries or sandwiches.