today we are making punjabi style mango pickle
ingredients & quantities are listed in the description box
we have here 5 kgs of raw green mangoes
use raw mangoes with a firm white pulp & select those which have a large quantity of pulp in them
we have washed these mangoes then dried them, chopped them and discarded the seeds
now wash the chopped mangoes thoroughly under running water
remove any seeds that you have missed removing earlier
transfer the washed mango pieces to a large plate
we will be drying these mango pieces overnight under a fan after spreading them on a table
the mango pieces after washing have been spread out on a cloth laid out on the dining table
let them dry out overnight under a fan so that they are completely dry by morning and there is no moisture remaining
you can dry them during the day as well if you have chopped them in the morning. we chopped them in the evening hence are drying them at night
here are the spices we need to prepare the mango pickle
besides these dried 5 kgs of chopped mango pieces we will need
250 grams of fennel seeds, coarsely ground
250 grams of coarsely ground fenugreek seeds
750 grams of salt
1-litre mustard oil
50 grams nigella seeds
100 grams turmeric powder
100 grams red chilli powder
take a large pot and add in all the spices one by one
and mix them thoroughly by hand
once these are mixed pour in the mustard oil
but just enough to make a wet crumble of the spice mixture
do not make a paste of the spice mixture so ensure you add just the needed amount of oil
the spice mixture crumble is ready
put in 1 or 2 handfuls of the mango pieces in at a time and rub them in the spice mixture
once these are mixed well transfer to a large jar by hand. some of the spice mixture coming in along with the mango pieces is perfectly fine
repeat this process until all the mango pieces are in the large jar
as they are now. shake the jar well
pour in the remaining oil
close the jar tightly and shake the pickle thoroughly
expose the jar to sunlight for the next 8-10 days
and shake the pickle thoroughly once every morning
at night if you wish you can keep the pickle indoors
and keep it back in the sun the next morning
after 10 days the pickle will be ready to eat
this is a year old mango pickle and it looks absolutely fresh even a year later
the pickle we have prepared today will also look like this a few months later and will keep good for 1-2 years
this pickle does not need any refrigeration, it will keep good outside in the kitchen
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