Punjabi Mango Pickle - Indian Cooking Challenge, June 2011

Srivalli chose authentic mango pickle recipe from Punjab for Indian Cooking Challenge for June. Simran shared her mother's recipe with us. This typical mango pickle is most popular in Punjab, where raw mangoes are soaked in oil with fennel seeds, nigella seeds, mustard and other spices.

Two types of measurements were provided, one for 5 kgs of mangoes and the other one for 1/2 kg of mangoes. Here is the recipe with 500 gms of mangoes.

I followed the recipe as per measurement, only I added whole red chiilies to enhance the flavour and also coz I like my pickle spicy.

Ingredients:

• Mangoes: 500 gms
• Mustard Oil: 50 ml

Spices:

• Salt: 70 gms
• Fenugreek seeds: 10 gms
• Nigella seeds: 5 gms
• Fennel Seeds: 10 gms
• Black pepper corns, whole: 5 gms
• Turmeric powder: 10 gms
• Red chilli, whole: 6-8
• Sugar: 1/2 tsp

Method:

1. Wash the mangoes, wipe dry and cut them in slightly large cubes. Spread them on a flat surface and dry in the sun for 2 - 3 hours.
2. Select a ceramic jar / glass jar to store the pickle. Clean the jar and wipe dry. In a large pot mix oil with all the spices.
3. Add the mangoes, toss well to coat them with the oil and mixed spices.
4. You can add more oil if the mangoes are not coated well (Keep the level of oil slightly above the mango pieces as the oil preserves the mangoes).
5. Transfer the coated mangoes to the pickle jar. Leave the jar in sunlight for one day.
6. For the first fortnight, shake the lidded jar to toss the mangoes and blend the flavours. The pickle will be ready by the end of 15 days. The pickle stays well over a year, if handled properly. 1 tsp of Sodium Benzoate can also be added as a preservative.

Note: All the spices are to be added as whole. Kalonji and Fenugreek seeds are critical to the pickle to have that typical flavour.