Friday, July 15, 2011
PUNJABI MANGO PICKLE FOR ICC
This month Srivalli sent us the recipe of Punjabi Mango Pickle from Simran's Blog for ICC. It was really exciting for me because I don't make pickle so much. I always thought it is a process to make pickle and I assumed that I might not be so good like our grand moms or mom. But as soon as I saw this recipe, I was so excited to try it as soon as I could. It was very different. I am so used to the south Indian type of pickle. This one was a change for us.
Raw Mangoes - 5 kgs
Mustard oil - 250 ml
Salt - 700 grams
Methi / Fenugreek seeds - 100 grams
Kalonji / Nigella seeds - 50 grams
Saunf / Fennel Seeds - 100 grams
Turmeric powder - 100 grams
Whole Peppercorns - 50 grams
Sugar - 2 tbsp
But we got the quantity reduced by Srivalli which is below
Raw Mangoes - 1/2 kgs
Mustard oil - 50 ml
Salt - 70 grams
Methi / Fenugreek seeds - 10 grams
Kalonji / Nigella seeds - 5 grams
Saunf / Fennel Seeds - 10grams
Turmeric powder - 10grams
Whole Peppercorns - 5grams
Sugar - 1/2 tsp
Wash mangoes and cut into small cubes and dry it under sun for 2-3 hours.
Keep creamic/glass bowl dry and ready.
In the bowl, add all the following whole spices - kalonji, fenugreek seeds, pepper, salt, sugar, turmeric and mix well.
Transfer it to another ceramic jar and keep in the sun for another day.
Add mustard oil to cover the mangoes.
The flavors are well brought out if it is left in the jar for about 15 days.
Shake the jar everyday for 15 days.