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.

Ingredients:

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

Preparation:

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.