Ingredients:
- 1 kg raw Mangoes (Aam)
- 150 grams Salt (Namak)
- 30 grams Red chili pepper (Lal Mirchi)
- 3 teaspoons fenugreek seeds
- 6 teaspoons aniseed
- 15 grams Onions seeds (Kalonji)
- 7 grams Turmeric (Haldi)
- 2 1/2 cups Mustard Oil (Sarson Ka Tel)
How to make mango pickle (punjabi):
● Remove the stones and cut the mangoes into big pieces.
● Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on
mango pieces.
● Put in a jar and keep for two days in the sun and shake it daily.
● Then pour rest of the oil and leave for 15 days but not in the sun.
● Shake it every other day.
● Serve after 20 days.
● This pickle can be kept for one to two years.
● Be careful to keep mango pieces covered with oil.