Biji's Mango Pickle--Punjabi Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 250
Ingredients
INGREDIENTS2 Kgs. raw Green Mangoes1 liter Mustard Oil400 gms. Salt300 gms.Fenugreek/Methi Seeds300 gms.Aniseed/Saunf/Badishep Seeds100 gms.Nigella/Kalonji/Onion Seeds100 gms.Kashmiri Chilli Powder50 gms.Whole Black Pepper50 gms. Turmeric Powder
PREPARATION
Heat 1 litre of Mustard Oil a day earlier and cool.
Prepare the Glass /Ceramic Jar by heating a large piece of Coal till it glows.
Sprinkle 1-2 tsps. Asafoetida/Hing Powder on it and keep the Jar upside down over it.This sterilises the Jar and helps preserve the Pickle.
Wash and wipe the Green Mangoes dry.Cut into 1.5" pieces.
Lightly crush the Pepper Corns to releas their flavour.
Mix the Methi,Aniseed,Nigella Seeds and whole Black Pepper Corns together.
In another plate measure out the Salt,Kashmiri Chilli Powder and the Turmeric Powder.
Place the Mango Pieces in a large Steel Vessel and add all the Spices little by little till all the Mango pieces are evenly coated.
Mix in about 250 ml. of the cooled Mustard Oil.
Store in the Glass or Ceramic Jar which has been smoked earlier.
Keep in the Sun or in a hot place for 2-3 days.
Shake well and then add the remaining cooled Oil.
Remember to ensure about 1" of Oil over the Mango Pieces to keep it fresh.
This takes about 20-25 days to mature.
This lasts for well over a year on the Shelf.
TIP
Use an absolutely dry Steel Spoon to remove the desired quantity of Pickle.I keep about 250 gms. for daily use aside and the rest in a larger Jar---refilling the small Jar as and when required.
Serving Size: makes approximately 250 tablespoons of Pickle
Number of Servings: 250
Recipe submitted by SparkPeople user KOMAL53.
Heat 1 litre of Mustard Oil a day earlier and cool.
Prepare the Glass /Ceramic Jar by heating a large piece of Coal till it glows.
Sprinkle 1-2 tsps. Asafoetida/Hing Powder on it and keep the Jar upside down over it.This sterilises the Jar and helps preserve the Pickle.
Wash and wipe the Green Mangoes dry.Cut into 1.5" pieces.
Lightly crush the Pepper Corns to releas their flavour.
Mix the Methi,Aniseed,Nigella Seeds and whole Black Pepper Corns together.
In another plate measure out the Salt,Kashmiri Chilli Powder and the Turmeric Powder.
Place the Mango Pieces in a large Steel Vessel and add all the Spices little by little till all the Mango pieces are evenly coated.
Mix in about 250 ml. of the cooled Mustard Oil.
Store in the Glass or Ceramic Jar which has been smoked earlier.
Keep in the Sun or in a hot place for 2-3 days.
Shake well and then add the remaining cooled Oil.
Remember to ensure about 1" of Oil over the Mango Pieces to keep it fresh.
This takes about 20-25 days to mature.
This lasts for well over a year on the Shelf.
TIP
Use an absolutely dry Steel Spoon to remove the desired quantity of Pickle.I keep about 250 gms. for daily use aside and the rest in a larger Jar---refilling the small Jar as and when required.
Serving Size: makes approximately 250 tablespoons of Pickle
Number of Servings: 250
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 44.0
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 625.5 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.9 g
- Protein: 0.3 g
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