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Punjabi Mango Pickle Recipe – Punjabi Aam ka Achaar

Punjabi Mango Pickle Recipe – Punjabi Aam ka Achaar

Punjabi Mango pickle loaded with spices and super tangy-zingy in taste is everyone’s favorite and takes very less time for the preparations but has longer shelf life. When its season of mangoes and you get unripe mangoes in plenty in market then do not forget to make this simple mango pickle yourself with this easy to follow recipe.

Try making the pickles after it rains as this improves the taste of the pickle and also gives it a longer shelf life. When you are buying mangoes for the pickle remember not to buy the ones with fiber (threads) as these do not make the pickle tasty and check if they are not spoilt. So let us start preparing Punjabi Mango pickle with this easy to follow recipe with step-by-step instructions. Enjoy!

Directions

Getting ready:

Rinse the mangoes thoroughly with water. Drain out the excess water from it. Allow them to dry out completely. Make sure that there isn’t any moisture left in the mangoes. After that, remove its stalk and cut out its pulp along with the skin. Chop it into ½ inch small chunks.

mango punjabi pickle recipeMaking:

Place a pan on flame. Once the pan gets heated, add fenugreek seeds, fennel seeds and cumin seeds into it. Keep stirring it continuously and roast the spices until its moisture gets released. It will take 1-1.5 minutes.

punjabi mango pickle recipe

Add black pepper as well. Turn off the flame and transfer it to a plate. Allow it to cool down completely.

punjabi mango pickle
When the roasted spices cools down completely, place them in a mixer jar. Churn and prepare a coarse powder of it. Transfer it to a plate.

punjabi mango pickle
Take the mango chunks in big mixing bowl and add coarsely ground spices into it followed by asafoetida, turmeric powder, kalonji, red chilly powder, salt and mustard oil. Mix all the ingredients really well until each mango chunk gets nicely coated with the spices.

punjabi mango pickle
Now cover the bowl and keep it aside as it is for 5-7 days until the mango chunks turns soft. Don’t forget to stir the pickle once in a day with a clean and dry spoon. After 5 days, check he pickle. Mango chunks have turned tender and absorbed the spices really well. Punjabi mango pickle is now ready.
punjabi mango pickleServing:

Serve this tangy and lip-smacking Punjabi mango pickle as an accompaniment with parantha or any meal. Store this pickle in a sterilized air-tight container and immerse the pickle completely in mustard oil. It keeps good for 1 year. Enjoy!

Suggestions

  • To remove the moisture from the whole spices you can place them under scorching sunlight for an hour instead of roasting them.
  • If you are taking whole dry red chilly then ground it with the other whole spices as well.
  • Use a clean and dry spoon for taking out the pickle and store it in a dry container as well. No dirt or moisture should enter the pickle or else it will get rotten.

Punjabi Mango Pickle Recipe - Punjabi Aam ka Achaarpunjabi mango pickle
Author: 
Recipe type: Pickle/Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mango – 500 grams (3)
  • Mustard oil – 1 cup
  • Kalonji – 2 tbsp (20 grams)
  • Salt – 4 tbsp (60 grams)
  • Fennel seeds – 4 tbsp (25 grams)
  • Fenugreek seeds – 4 tbsp (25 grams)
  • Red chilly powder – 2 tbsp (20 grams)
  • Black pepper – 1 tbsp (10 grams)
  • Cumin seeds – 1 tbsp (10 grams)
  • Turmeric powder – 1 tbsp (7-8 grams)
  • Asafoetida – ¼ tsp (3 grams)
Instructions
  1. Rinse the mangoes thoroughly with water. Drain out the excess water from it. Allow them to dry out completely. Make sure that there isn’t any moisture left in the mangoes. After that, remove its stalk and cut out its pulp along with the skin. Chop it into ½ inch small chunks.
  2. Place a pan on flame. Once the pan gets heated, add fenugreek seeds, fennel seeds and cumin seeds into it. Keep stirring it continuously and roast the spices until its moisture gets released. It will take 1-1.5 minutes.
  3. Add black pepper as well. Turn off the flame and transfer it to a plate. Allow it to cool down completely. When the roasted spices cools down completely, place them in a mixer jar. Churn and prepare a coarse powder of it. Transfer it to a plate.
  4. Take the mango chunks in big mixing bowl and add coarsely ground spices into it followed by asafoetida, turmeric powder, kalonji, red chilly powder, salt and mustard oil. Mix all the ingredients really well until each mango chunk gets nicely coated with the spices.
  5. Now cover the bowl and keep it aside as it is for 5-7 days until the mango chunks turns soft. Don’t forget to stir the pickle once in a day with a clean and dry spoon. After 5 days, check he pickle. Mango chunks have turned tender and absorbed the spices really well. Punjabi mango pickle is now ready.
  6. Serve this tangy and lip-smacking Punjabi mango pickle as an accompaniment with parantha or any meal. Store this pickle in a sterilized air-tight container and immerse the pickle completely in mustard oil. It keeps good for 1 year. Enjoy!