Punjabi Mango Pickle Recipe

If you want to experience the true heart of northern India on your plate, look no further than this Punjabi Mango Pickle Recipe—a gloriously tangy, spicy and aromatic creation that embodies summer sunshine in every bite! Made with chunks of green mangoes, bold spices, and mustard oil, this family-favorite classic will level up all your Indian meals and bring that irresistible, homespun flavor to your table.

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Ingredients You’ll Need

The magic of this Punjabi Mango Pickle Recipe lies in how basic kitchen staples transform into a true flavor powerhouse. Each ingredient brings a unique dimension—think tang from the mangoes, aroma from the seeds, deep color from the chili, and that signature warmth from mustard oil.

• Unripe Green Mangoes (1 kg/7–7.5 cups): Use the firmest, tartest green mangoes you can find for best crunch and tang.
• Mustard Seeds (¼ cup): Black, yellow, or split mustard seeds work; they provide earthy heat and that classic North Indian profile.
• Fenugreek Seeds (¼ cup): Whole or split, these boost the pickle with subtle bitterness and an earthy aroma.
• Fennel Seeds (¼ cup): These add a gentle, sweet undertone that balances the tart mangoes.
• Nigella Seeds/Kalonji (¼ cup): Known for their subtle onion notes, they add old-world pickle charm.
• Turmeric Powder (3 tbsp): Gives gorgeous golden color and gentle earthy flavor.
• Red Chili Powder/Cayenne (¼ cup): Adjust for your preferred heat—but don’t skip it for the vibrant color!
• Rock Salt (½ cup or to taste): Essential for preservation and drawing out mango moisture; regular or pink salt also works.
• Mustard Oil (3 cups or as needed): Cold-pressed or wood-pressed makes all the difference—this is the soul of the pickle!

Variations

Pickles are all about personal style, and this Punjabi Mango Pickle Recipe is incredibly adaptable! Feel free to change up ingredients or methods—mix and match for your perfect homemade achaar that suits your family, tastebuds, or dietary needs.

• Oil Swap: While mustard oil brings authentic Punjabi flair, you can use raw sesame oil or even sunflower oil for a gentler flavor. Remember, each choice will subtly transform the result!
• Extra Heat or Mildness: Dial up the red chili for a fiery batch, or play it safe with less to suit gentle palates and kids at home.
• Whole vs. Ground Spices: Some families prefer whole methi, mustard, and kalonji for a rustic bite, while others like a more uniform, ground masala—try both and see your favorite!
• Mixed Vegetable Pickle: Add small pieces of carrot or even tender raw papaya for a colorful, crunchy twist beyond mangoes.

How to Make Punjabi Mango Pickle Recipe

Step 1: Prep the Spices and Mangoes

If you have beautiful sunshine, spread all your spices and salt in bowls under the sun for 1–2 hours—this helps remove any moisture and extends the life of your pickle. Meanwhile, give your raw mangoes a thorough wash, then dry completely (sun-drying or vigorous toweling both work—just make sure there’s NO water left on the skin!).

Step 2: Grind the Mustard and Fenugreek

In a dry grinder, coarsely pulse the mustard seeds and fenugreek seeds—just enough to break them up and release that signature aroma. They should be a bit chunky, not powdered. This step is what sets apart the best Punjabi Mango Pickle Recipe from bland factory-made versions!

Step 3: Chop the Mangoes

Cut the dried mangoes into chunky, roughly 1.5-inch pieces—peel isn’t necessary (in fact, it provides crunch!), but do remove the stones. Get every bit of mango flesh you can off the stone, too—so nothing goes to waste.

Step 4: Mix the Masala & Mangoes Together

In a large, non-reactive mixing bowl, toss together chopped mangoes, the ground mustard-fenugreek mixture, fennel seeds, nigella seeds, turmeric, red chili powder, and salt. Stir with a wooden or steel spoon so everything is coated evenly. Taste a piece or two—the masala should taste slightly too salty, which is perfect for pickle preservation.

Step 5: Add Mustard Oil

Pour in about ½ cup mustard oil and mix well. This coats the mango pieces and the spice mix, beginning the infusion of flavor and keeping everything moist as it marinates.

Step 6: Jar and Sun-Dry

Spoon the mango pickle mixture into a clean, completely dry glass or ceramic jar. Cover with a lid and set your jar in a sunny spot for 3–4 days. Each evening, open and gently toss the contents so the masala and oil are evenly distributed. Once the sun sets, bring it inside to a cool, dry place, then return to sunlight the next morning.

Step 7: Final Oil Addition

After 3–4 days of sun-drying, pour the remaining mustard oil (about 2.5 cups) over the pickle, making sure the oil floats above the mangoes by at least 2–3 inches. The oil is what preserves the pickle long-term and keeps it safe from spoilage. Mix well one last time, seal the jar, and store in a cool, dry spot (out of direct sunlight now!) for another 4 days. Your Punjabi Mango Pickle Recipe will mellow and age to perfection, the bitterness fading and flavors deepening.

How to Serve Punjabi Mango Pickle Recipe

Garnishes

This pickle shines on its own and doesn’t need extra garnishing, but if you’re serving it for a special thali meal or get-together, a sprinkle of whole fennel seeds or a few fresh coriander leaves can add a pop of color beside the jar. A traditional brass or ceramic spoon for serving adds a beautiful touch, too!

Side Dishes

The magic of the Punjabi Mango Pickle Recipe is how it livens up everything: spoon it onto hot dal-chawal, tuck it next to thick parathas or theplas, swirl it into plain yogurt with rice, or let it brighten up khichdi and pulao. It also adds an extra punch to upma, poori, or as a quirky spread in wraps and sandwiches.

Creative Ways to Present

Try filling miniature glass jars with this pickle as party favors for friends, or serve individual spoons of it as a zesty amuse-bouche at your next Indian-inspired dinner. Layer the pickle with slices of cheese or roasted veggies for a fusion-style sandwich—with every bite, you’ll have that zesty, spicy pop!

Make Ahead and Storage

Storing Leftovers

Your jar of Punjabi Mango Pickle Recipe will happily last for a year or more at room temperature! Just store it in a dry, airtight glass or ceramic jar, and always keep a generous layer of oil over the top. Use a clean, dry spoon every time, and reseal tightly after serving to keep every morsel fresh and delicious.

Freezing

Traditional mango pickle is preserved through oil and salt, and doesn’t require or benefit from freezing. In fact, freezing the pickle can alter textures and flavors—simply follow good storage practices, and your pickle will stay perfect for many months.

Reheating

There’s no need to reheat this recipe—Punjabi Mango Pickle is enjoyed at room temperature, straight from the jar as a side or condiment. If your oil solidifies a bit in winter, just let the jar stand for 10–15 minutes at room temperature for it to loosen up.

FAQs

Final Thoughts

Whether you’re a seasoned pickle maker or trying it for the very first time, this Punjabi Mango Pickle Recipe is pure edible joy—a burst of tradition and sunshine that livens up any meal. Give it a try, share its bold flavors with your loved ones, and get ready to reach for that jar again and again!

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