Punjabi style mango pickle

 

Here's a traditional Punjabi-style mango pickle (Aam ka Achar) recipe, known for its bold flavors and spicy tang:

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Ingredients:

• Raw mangoes – 1 kg (washed, dried, cut into medium-sized pieces)
• Mustard oil – 250 ml
• Salt – 100 g (adjust to taste)
• Turmeric powder (Haldi) – 2 tbsp
• Red chili powder – 2–3 tbsp (adjust for heat)
• Fennel seeds (Saunf) – 3 tbsp (coarsely crushed)
• Nigella seeds (Kalonji) – 2 tbsp
• Fenugreek seeds (Methi dana) – 2 tbsp (lightly roasted & crushed)
• Mustard seeds (Rai or Sarson) – 3 tbsp (coarsely ground)
• Asafoetida (Hing) – 1/2 tsp
• Vinegar (optional) – 2 tbsp (for extra preservation)

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Instructions:

1. Prep Mangoes:

   • Wash raw mangoes and dry completely. Cut into pieces and remove hard seeds.
   • Toss them with salt and turmeric. Leave in a glass or ceramic bowl for 1–2 days under sunlight or in a warm place. This helps reduce moisture.

2. Spice Mix:

   • Mix fennel, mustard seeds, fenugreek, nigella seeds, red chili powder, and hing in a bowl.

3. Combine:

   • Drain excess water from the mangoes (if any).
   • Mix mango pieces with the spice mix thoroughly.

4. Oil Tempering:

   • Heat mustard oil until it reaches its smoking point (this removes bitterness), then let it cool slightly.
   • Pour warm (not hot) oil over the mango-spice mix and stir well.
   • Add vinegar now if using.

5. Storage:

   • Transfer the pickle to a clean, dry glass jar. Seal it.
   • Leave in sunlight for 7–10 days, shaking the jar daily to mix.

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Tips:

• Use stone or glass jars, not metal or plastic.
• Ensure everything is moisture-free to avoid spoilage.
• The pickle stays good for up to a year if stored in a cool, dry place.