Saturday, 17 March 2012

Mango Pickle (Punjabi Style)

  •        1 kg raw mango
  •      150 gms salt
  •      250 ltr mustard oil
  •      20 gm red chilly powder
  •      20 gm mustard seeds
  •      50 gm fennel seeds
  •      50 gm onion seeds (kalonji)
  •      50 gm fenugreek seeds
  •      1 tbsp hing

  1. Wash the mangoes and keep them in dry place (overnight). Chop the mangoes into 8 pieces. Keep aside.
  2. Heat the oil in a kadai till the aroma is strong, remove from the fire.
  3. When oil will be in lukewarm condition put it again on flame, add hing.
  4. Add all the dry masalas (except salt) and mix well.
  5. Remove from fire. Mix in the mango pieces and salt.
  6. When the mixture is cool, put it into sterilised jar and store.
  7. Keep it in sun for 5-6 days. Keep stirring in between with clean spoon.
  8. Mango pieces in the jar should be cover with the oil while in storage to prevent spoiling.

Enjoy the achaar with pranthas....

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