Pairs well with Raw Mango Pickle (Punjabi Style)
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Raw Mango Pickle (Punjabi Style)
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A delicious and quick-to-make raw mango pickle using mustard oil and a blend of roasted spices. This pickle does not require sun curing and can be eaten immediately after preparation.
00:00:20 total
Serves 6
medium
Sides / Appetizer
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Ingredients
- raw mangoes - 1 kilogram (peeled, deseeded, cut into long pieces)
- fennel seeds - 2 teaspoons (coarse, roasted)
- black pepper - 1/2 teaspoon (whole, roasted)
- dried coriander seeds - 2 teaspoons (roasted)
- fenugreek seeds (methi) - 1 teaspoon (roasted)
- mustard seeds - 1 teaspoon (roasted)
- mustard oil - 1.5 cups (heated until smoking point and cooled)
- red chilies - 10-12 pieces (10-12, slit)
- kalonji (nigella seeds) - 1 teaspoon (added with spices)
- asafoetida (hing) - 1/4 teaspoon (added with spices)
- salt - 2 teaspoons (to taste, about 2 teaspoons initially)
- red chili powder (Kashmiri) - 1/2 teaspoon (for color and mild heat)
- turmeric powder - 1/2 teaspoon (for color)
- green chilies - watch the video to see (optional, to taste)
Instructions
- Prepare Mangoes: Wash the raw mangoes thoroughly. Dry them with a cloth. Peel the mangoes carefully, cutting them into long pieces and removing the seeds. Avoid using yellow ripe mangoes.
- Roast Spices: Roast fennel seeds, black pepper, dried coriander, fenugreek seeds, and mustard seeds in a pan just until fragrant and slightly toasted, without changing their color. Cool the spices.
- Grind Spices: Grind the roasted spices coarsely using a mixer or mortar and pestle. Do not make them too fine; keep some texture.
- Heat Mustard Oil: Heat mustard oil until it starts to smoke to remove its raw bitterness. Cool the oil slightly.
- Add Chilies and Spices to Oil: Add slit red chilies to the warm oil. Then add kalonji, asafoetida, the ground spices, salt, red chili powder, turmeric powder, black pepper, and green chilies if using.
- Cook Spices in Oil: Fry the spices in the hot oil until they start to brown slightly to release their flavors.
- Mix Mangoes with Spiced Oil: Combine the prepared mango pieces with the spiced oil mixture. Mix well to coat the mangoes evenly.
- Store and Serve: Transfer the pickle to a clean jar. It can be eaten immediately or stored for 15-20 days. Adding extra oil can help preserve the pickle longer.
