Recipe of Mango Fruit

Punjabi mango pickle
Side/Appetizer ←Go Back
Ingredient small or medium sized raw mangoes, split fenugreek seeds/methi dana, split yellow mustard seeds/rai dana (optional), fennel seed whole or coarsely ground, nigella seeds/kalonji, turmeric/haldi, red chili powder/lal mirch powder, salt as required, mustard oil as required
Method of Preparation Rinse and wipe dry the mangoes. Dice the mangoes. Discard the seeds. Mix all the spices, spice powders and salt with the diced mangoes. Mix well so that the spices get evenly coated on the mangoes. Keep this spiced mango mixture in sunlight for 3-4 days. Cover with a thin muslin to protect from dust. After 3-4 days, add the mangoes to a jar. Pour mustard oil till it just about covers the rim of the mangoes up to 1/2 inch or 1 inch. Stir and mix well. Store the pickle in a dry and cool place for 3-4 days. After 3-4 days you can start having the mango pickle.
Region Mainly belongs to the Punjab
Preparatoin Time 96 hours
Serve Time NA
Calories NA
Nutritions NA
Collected From

plant plant plant plant plant plant plant plant plant
Copyright © 2018 National Mango Database, All rights reserved.