Punjabi Mango Pickle (MOM Style )

Hi Friends,
    Season of MANGO is here and how can we forget our favourite mango pickle.
I love to have pickle masala with ALOO PURI ......Drooling na ?? Me too :)
I prepared Mango pickle with the help of my MOM ....I called her and she  explained the recipe to me on phone :) Thanks to the technology, learn recipes in few minutes.

Ingredients:
2 kg raw mangoes
500 gm mustard oil
250 gm fennel seeds (sauf)
200 gm fenugreek seeds (methi dana)
50 gm nigella seeds (kalonji)
50 gm mustard seeds (rai)
20-25 black peppercorns 
4 tbsp deggi mirch (this will give beautiful colour)
3 tbsp red chilly powder
5 tbsp turmeric powder
1 tsp hing
10-12 tbsp of salt (should be more as compare to the normal taste)

Method:

• Wash, wipe and dry mangoes with dry cloth. (be careful no moisture should be there)
• Chop mangoes into cubes. Keep them aside in a big bowl or plate.

• Take fennel seeds, fenugreek seeds and mustard seeds. Crush them slightly in the grinder. 

• Transfer the masala along with nigella seeds and black peppercorns into the mangoes.

• Now add all the masalas (turmeric powder, red chilly powder, hing, deggi mirch and salt).

• Pour oil slowly. Don't add whole amount of oil just half to mix all the ingredients nicely.

• Note: Take a griddle or tava, heat it and put 1/4 tsp of hing on it.
• You will see smoke coming from it, immediately hold your clean and dry  jar on top of the smoke. Let it go inside.
• This procedure is very important with all the pickles, it will help you to keep your pickles for long time.

• Now put the mango mixture in the jar. Cover with the lid and keep it in sunlight for 2-3 days.

• Now add remaining oil in the pickle, be sure that pickle should always be covered with the oil.
• Keep the jar in sunlight for 1 or 2 more days.
• Now its ready to serve with parantha, pooris and pulao.
• Enjoy...........

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