3 Pickle Recipes To Add A Punjabi Touch To Your Fare

Talk of delicious food in north India, and the name of Punjabi cuisine is sure to be mentioned. Be it chole-bhature, makki ki roti sarson ka saag or lassi, every dish and beverage from the state is nutritious and delectable. But not much is spoken about the delicious array of pickles that Punjab offers. Here’s a guide to some of the best-known Punjabi pickles that you can easily prepare at home. Let’s dig into the recipes:

Mango Pickle

Ingredients:

1. First, put oil in a pan, heat it, and take it out in a vessel.
2. After this, mix fennel seeds, fenugreek seeds, turmeric, salt, and half a cup of heated oil in a vessel.
3. Then, cut the mango into pieces, add chickpea to the mixture, and mix it well.
4. Now, keep this mixture in the sun for one to two days. 
5. After that, put mustard oil and keep it in a box.
6. Finally, the Punjabi mango pickle is ready to serve.

Chicken Pickle

Ingredients:

1. Coriander powder - 1 tsp
2. Turmeric powder - 1 tsp
3. Chicken - 400 gms
4. Salt - as per taste
5. Mustard - 1/2 tsp
6. Oil - as required
7. Red chilli - 1 tsp
8. Fennel - 1/2 tsp
9. Vinegar - 2 tsp

Method:

1. First, clean the chicken. After cleaning, add red chilli, turmeric, salt, vinegar to the chicken and keep it aside.
2. Now heat oil, add the mixed chickpeas and fry for 4-5 minutes in a pan.
3. Then, heat oil, mustard seeds, turmeric, coriander powder, fennel and salt in another pan. After it becomes hot, add a little vinegar along with the fried chicken and cook it for some time.
4. After cooking for about 5-6 minutes, turn off the gas and keep it in a container after cooling. 
5. After 1-2 days, add mustard oil, mix it well and serve it the next day.

Turnip Pickle

Ingredients:

1. Red chilli powder - 1/2 tsp
2. Salt - according to taste
3. Garlic buds - 10 grated
4. Turnip - 500 gms
5. Mustard oil - 1 cup
6. Cumin - 1/2 tsp
7. Vinegar - 2 tsp
8. Kalonji - 1 tsp

Method:

1. First, peel the turnip and cut it into small pieces. 
2. After cutting, put salt in it and keep it for some time.
3. Heat oil in a pan, add red chilli, garlic, salt, cumin, fennel and cook it for some time.
4. After about 4 minutes, add vinegar, salt and turnip, cook for some time and turn off the gas.
5. Please keep it in the sun in a box for one to two days after it cools down.
6. If you want, you can also add mustard oil after heating it.