Punjabi Mango Pickle- Raw mango pieces smeared with Indian spices-a popular pickle from the state of Punjab
Punjabi mango pickle- As the summer season has already started and every one is busy making pickles(or they should be !) the yearly stock of mango pickle would be high on the to-do list.
I have already posted many Mango pickle recipes but forgot to post this one. So this year I want to share my mothers recipe of Punjabi mango pickle,which is a favorite in our family and relatives.
we all love this delicious pickle made by her,so I noted down her recipe and made it according to her instructions .Hope you will surely love this Authentic Punjabi mango pickle.
The spice blend is slightly different from the regular mango pickle .The spices are slightly crushed,the addition of kalonji (nigella seeds) and ajwain gives it a wonderful taste and flavor.
I like pickle with lots of masala/spice but if you don’t like that much masala in your pickle then you can increase the quantity of mangoes and salt.
This pickle can be served as a side with any meal ,but tastes great with parathas and pooris. I usually serve this with Papad paratha,Amritsari kulchaandPunjabi Choley Do try these delicious Mango pickle recipes-
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Dry the whole spices for a day in bright sunlight to remove the moisture.
Coarsely crush mustard ,fennel and fenugreek seeds.
Kalonji and ajwain should be added whole ,so no need to crush or grind them.
Wash and wipe mangoes with a cloth napkin.
Heat mustard oil to smoking point and then let it come to room temperature.
Chop raw mangoes into medium size pieces,add some sliced seeds also as they also taste good and are good for stomach aches.
In a big and wide bowl add the crushed spices and all the powdered spices in the chopped mango pieces.
Mix well and keep covered for a day.
Next day cover the bowl with a muslin cloth and keep in sunlight for few hours for a day.
Also keep the storage jar in sunlight for a day and dry it completely,now transfer the mango pickle in this jar after a day.
Add the mustard oil in the jar,the oil will be at least 1 inch above the pickle level.
Cover the jar with the lid and let it mature for a week before start using.
Stays fresh till it lasts:)
Notes
TIPS- There are mainly 3 thing which you should be careful to ensure a long shelf life of your pickle-
first and foremost , you have to wipe and dry the mangoes very thoroughly,even the slightest bit of water or moisture in mangoes or in the storage jar is enough to form fungus and mold and ruin your pickle.
The amount of salt should be measured accurately as it act as a preservative for the pickle.
The pickle should be covered with a layer of oil all the time.
Occasionally keep the pickle jar in sunlight for few hours.
I have used mustard oil in the pickle but you can add any oil which you normally add in your pickles.
The best mangos for making pickle in north India are Ramkila, gola, neelam and they are processed when they are un-ripe and feel hard when you squeeze them.
Essentially a mango pickle recipe is made with tangy unripe green mangoes, spices, salt and oil. This Mango Pickle or Aam Ka Achar is a recipe which is sour and makes for the tastiest accompaniment with any Indian meal because of the choicest of spices that are used to make it.
To keep the mango pickles fresh till the next mango season, you may fill them up in small jars and refrigerate. This way, you will be opening a small jar which gets exhausted before absorbing much moisture, and the other jars remain fresh for a longer time as they are not exposed to moisture.
Place vinegar and water in a medium stockpot and bring to a boil, whisk in sugar and salt to dissolve.Add all the other spices and allow to steep for 20 minutes. Slice and prepare whatever vegetable(s) you are pickling and place in a sterile canister jar.
Three Mango Chilli Powder is the ultimate choice for making spicy pickles. The spice is made using handpicked chilies from Warangal, Byadgi, and Guntur. We, at Three Mango use the ultra-modern facility to maintain high quality and hygiene standards. Our Three Mango chilli powder lends a deep and rich color to the dish.
Although pickles have some health benefits, it's not a good idea to eat pickles every day because they tend to be high in salt. Too much sodium can: Increase water retention. Cause hypertension.
Industrially produced citric acid is used in colas and candies and now increasingly in pickles. Similar to the case of acetic acid, citric acid will also be produced in the pickle by bacteria because of anaerobic fermentation.
The bitter taste can only come from old pickle masala or adding too many fenugreek seeds. If you have a bitter pickle, add a little bit of fresh lemon juice while serving. Which Oil is Best for Making Pickles? In North India Mustard oil is commonly used while in South India Sesame oil is often used for making pickles.
Pickles may turn dark for several reasons. The most common cause is using water with too many minerals, especially iron. Using ground spices rather than whole spices or using iodized salt, or cooking the cucumber brine too long with spices causes pickles to darken.
Salt and oil are the natural preservatives which are naturally added to pickles as a part of its formulation. And most importantly, the contact of water should be avoided during and after preparation and even throughout the storage time and serving time. It will prevent fungal growth.
A mango gets spoilt and rotten after few days but a mango pickle does not spoil for a long period of time because mango pickles contains salt which acts as preservatives and prevent the growth of microorganisms in it.
The oil used in the pickle forms a layer between air and pickle to protect it against the bacteria in the air. This will help to increase the life of the pickle and doesn't allow the bacteria to destroy the pickle.
Pickles are loved for its sour taste and raw Rajapuri mango is very sour compared to other varieties of mangoes. It will give your pickle required acidity without adding any kind of vinegar.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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