July 14, 2011

Punjabi Mango Pickle

I was skeptical trying out this recipe. However, after I made it everyone loved this unique flavor of spices.


Raw Mangoes - 1/2 kg
Mustard oil - 50 ml

Mix the Spices:

Salt - 70 grams
Methi / Fenugreek seeds - 10 grams
Kalonji / Nigella seeds - 5 grams
Saunf / Fennel Seeds - 10 grams
Turmeric powder - 10 grams
Whole Peppercorns - 5 grams
Sugar - 1/2 tsp

Method to prepare:

1. Wash the raw mangoes and wipe dry.
2. Chop to one inch pieces and dry in the sun for 2-3 hours.
3. In a pot, mix mustard oil with the spices.
4. Add the mangoes and toss until they are well coated.
5. Store in a ceramic jar.
6. Keep the jar in the sun for a day.
7. Add enough mustard oil to cover the mangoes.

Sending this entry to Indian Cooking Challenge hosted by Srivalli of "Spicing Your Life". This recipe is adapted from Simran of "Bombay Foodie".


  1. I like the recipe. What I like the most is the jar that you stored the pickle in. It reminds me of all the pickle jars my amma used in her kitchen. I think it is the jar that makes the pickle a pickle. You know what I mean?

  2. Exactly the same here. I am very used to regular pickles that every south Indian home makes, but this was quite unique. Looks very good and tastes yumm.

  3. The pickle looks delicious. I have always liked Punjabi aachar. It has a unique flavour.

  4. Looks good. this one was new to me too...

  5. perfectly made...looks yum ..in that lovely jar..!!

  6. Ooh thats a mouthwatering pickle.