Recipe for Punjabi Style Mango Pickle and Green Chilli Pickle

There is a proverb that goes,’ Make hay while the sun shines’. In India, it is ‘ Make pickles, papads and masalas while the sun shines’.

Summer months in India mean the preparation of varieties of foods that can last an entire year. Pickles, Papads, Masalas etc., are common foods made during summer as they need ample sunlight. Once prepared, they are stored so that they last an entire year.

Today, I am sharing the recipes for Punjabi Styled Mango Pickle and Green Chilli Pickle with my readers. This pickle combines a whole lot of spices, which when combined in the right proportions, render a unique and lovely taste to this pickle. Traditionally, this recipe is used only for Mango pickle, but I like making chilli pickle with the same spices and find it amazing. So, basically, what I do is that I prepare a spice mix, divide it into two portions, and use half for making mango pickle and half for making chilli pickle.

This also explains why I have combined these two recipes in one post. If you wish to make only one of the pickles, just divide the spice quantities mentioned in the recipe by two.

So, let us start:

Kitchen Equipment Needed:

• Pan: https://amzn.to/3JITWZi
• Mixing bowl: https://amzn.to/44aY9NN
• Knife Set and Cutting Board: https://amzn.to/3Lg64Bj
• Mixer:
  Option 1 Bosch:https://amzn.to/3LzMbGF (Perfect for Indian cooking, with great reviews)
  Option 2: Preethi:https://amzn.to/3n9XCLH ( I use this. It is perfect for Indian cooking, but priced higher than Bosch)

Ingredients needed for Punjabi Style Mango Pickle & Chilli Pickle:

Ingredients for whole spices mix:

• 50 gm Fennel Seeds
• 50 gm Fenugreek Seeds
• 5 gm Onion Seeds
• 20 gm Turmeric Powder
• 50 gm Red Chilli Powder
• 60 gm Salt
• 5 gm Asafoetida
• 200 gm Mustard Oil; Add more if required
• 2 tbsp Black Peppercorns

Ingredients for ground spices mix:

• 2 tbsp Mustard Seeds
• 2 tsp Fenugreek Seeds
• 2 tsp Cumin Seeds

Additionally, you need:

• 600 gm Raw Mangoes
• 300 gm Green Chillies

Method to make Punjabi Style Mango Pickle & Chilli Pickle:

• Wash the mangoes and green chillies. Wipe them with a clean cloth/paper towel and let them stay outside for about an hour until no moisture is left.
  
  
  
• Then cut the mangoes and chillies into medium-sized pieces. Take two mixing bowls. In one, put the chilli pieces and in the other, put the mango pieces.
  
  
  
• On medium heat, toast fenugreek seeds, mustard seeds and cumin seeds till the fenugreek seeds change colour and the mustard seeds start crackling.
  
  
  
• Remove and let them cool. Once cooled, grind to a coarse/fine powder (your choice).
  
  
  
• Divide this powder into two parts. Mix one part with the mango pieces and the other with the chilli pieces.
  
  
  
• In another big mixing bowl, combine all the spices: Fennel Seeds, Fenugreek Seeds, Onion Seeds, Black Peppercorns, Turmeric Powder, Red Chilli Powder, Salt, and asafoetida.
  
  
  
• Add mustard oil and give it a good mix.
  
  
  
• Now divide this mixture also into two parts. Mix one part with the mango pieces and the other part with the chilli pieces. Mix well.
  
  
  
• Transfer them into two separate glass/ceramic jars with airtight lids.
  
  
  
• Keep them in the sun for an entire day. At the end of the day, give them a good mix with a clean, dry spoon, close the lid tightly and keep them inside. Repeat this step for another week.
• After a week, the pickle is ready to be consumed.
  
  

Some Important Tips:

1. For the pickle, you need raw mangoes. Choose those that have clean green skin. After cutting, taste and check. They should be sour and not sweet. Buy fresh green chillies. They should be firm and not soft.
2. Do not peel the mango. If the seed is hardened, cut through it and use the entire thing (mango flesh and the seed) in the recipe. However, if the seed is still soft, discard it. Similarly, remove the top of the chillies. Use the seeds of chillies too, for the recipe. If you don’t like your chilli pickle very hot, deseed and use.
3. I have used mustard oil. It gives the most authentic taste. However, if you wish, you can replace it with sunflower, groundnut oil or sesame oil.
4. The quantity of salt in the pickle will determine its shelf life. The amount of salt mentioned in my recipe is perfect and ensures a shelf life of one year. However, sometimes the amount of salt can change according to the quality/variety of mangoes. So, taste and adjust the salt. If you are still unsure, to be on the safe side, put enough oil such that it reaches 1 inch above the level of the pickle after it is put in a jar.
5. The quantity of red chillies is according to my taste. You can increase or decrease it as per your liking.
6. It is important to store the pickle in a clean and dry glass/ceramic jar with a tight lid so that it doesn’t come in contact with dust and moisture. Also, while taking the pickle, always use a clean and dry spoon.

Here is the recipe in printable format:

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