Punjabi Style Mango Pickle and Chilli Pickle
Punjabi Style Mango Pickle and Chilli Pickle made with raw mangoes, chillies, spices and mustard oil. Easy to make and absolutely delicious.
Equipment
- Pan
- Mixing bowl
- Knife Set and Cutting Board
- Glass/Ceramic Jars
Ingredients
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
- 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
Instructions
- 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.