Description
Learn how to make delicious Punjabi-style mango pickle with mustard oil at home. This tangy, spicy, and flavorful pickle is a perfect accompaniment to any Indian meal.
Ingredients
Units
Scale
Main Ingredients:
- 1 kilogram mangoes or 7 to 7.5 cups of chopped mangoes – unripe and green
Spices:
- 1/4 cup (40 grams) mustard seeds
- 1/4 cup (45 grams) fenugreek seeds
- 1/4 cup (30 grams) fennel seeds
- 1/4 cup (30 grams) nigella seeds (kalonji)
- 3 tablespoons (15 grams) turmeric powder
- 1/4 cup (25 grams) Red Chili Powder or cayenne pepper
- 1/2 cup (125 grams) rock salt
Others:
- 3 cups mustard oil
Instructions
-
Prepare Spices and Mangoes
Before you begin, take the spices and salt in small bowls and keep them in sunlight for 1 to 2 hours. Later, grind fenugreek and mustard seeds. Rinse and dry mangoes.
-
Making Pickle Masala Mixture
Chop mangoes, add spices, salt, and oil. Mix well. Transfer to a jar.
-
Making Mango Pickle
Keep in sunlight for 3-4 days, then add remaining oil. Seal and keep in a cool dry place for 4 days.
Notes
- Ensure spices are fresh.
- Use good quality mustard oil.
- Can substitute mustard oil with sesame or sunflower oil.
Nutrition
- Serving Size: 1 serving (entire jar)
- Calories: 1906
- Sugar: 144g
- Sodium: 57640mg
- Fat: 102g
- Saturated Fat: 12g
- Carbohydrates: 251g
- Fiber: 70g
- Protein: 46g
