Biji's Mango Pickle--Punjabi Style

Biji's Mango Pickle--Punjabi Style
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Nutritional Info
  • Servings Per Recipe: 250
  • 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

View full nutritional breakdown of Biji's Mango Pickle--Punjabi Style calories by ingredient
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Introduction

Biji lived next door from my birth till I was 6 years old for that was when we moved.Her house was my second home during that period and our relations survived with the same warmth till she passed away!!It was in her home that I became addicted to Punjabi Pickles specially "Aam kaa Achaar" as the Mango Pickle was called---I must have downed kilos of it with crisp,flaky "Matthree" a salty flaky fried Biscuit type preparation---the wonderful buttery taste still lingers on my tongue!! Biji lived next door from my birth till I was 6 years old for that was when we moved.Her house was my second home during that period and our relations survived with the same warmth till she passed away!!It was in her home that I became addicted to Punjabi Pickles specially "Aam kaa Achaar" as the Mango Pickle was called---I must have downed kilos of it with crisp,flaky "Matthree" a salty flaky fried Biscuit type preparation---the wonderful buttery taste still lingers on my tongue!!
Number of Servings: 250

Ingredients

    INGREDIENTS
    2 Kgs. raw Green Mangoes
    1 liter Mustard Oil
    400 gms. Salt
    300 gms.Fenugreek/Methi Seeds
    300 gms.Aniseed/Saunf/Badishep Seeds
    100 gms.Nigella/Kalonji/Onion Seeds
    100 gms.Kashmiri Chilli Powder
    50 gms.Whole Black Pepper
    50 gms. Turmeric Powder

Directions

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.

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