Punjabi mango pickle,aam ka achar recipe
Punjabi style is a rustic, tempting, tangy mango pickle recipe loaded with some wholesome spices. This recipe is easy but somewhat tricky to prepare.
Servings 300 gms approx
Ingredients
- 250 grm raw mangoes
- 2 tbsp split yellow mustard (rai dal)
- 1 tsp fennel seeds
- ½ tsp nigella seeds(kalonji)
- 6-7 nos black pepper corns
- 1 tbsp turmeric powder
- ½ tbsp red chili powder
- salt to taste
- mustard oil,as required (1 cup approx)
Instructions
- rinse and wipe dry the mangoes.
- dice the mangoes. discard the seeds.
- mix all the spices, spice powders and salt with the diced mangoes.
- mix well so that the spices get evenly coated on the mangoes.
- keep this spiced mango mixture in cool and dry place for 2-3 days.
- cover with a thin muslin Or with fine sieve to protect from dust.
- after 2-3 days, add the mangoes to a jar.
- pour mustard oil till it just about covers the rim of the mangoes up to 1/2 inch or 1 inch.
- stir and mix well.
- serve the mango pickle with your dal-rice, curd-rice, parathas & veggie dishes.
Video
Notes
- you can choose to add more red chili powder if you want a spicy and hot pickle.
- keep the jar and the plates everything clean.
- Sometimes preparation depends on the weather of the place you live.In pune we usually have dry weather so my pickle is ready in just 2 days but you may require to keep this for 3 days.
- Store this pickle in a refrigerator for longer shelf life.
