Taste this 'Punjabi raw mango pickle' with your favourite 'Parathas' !

Jul 07 2016 05:38 PM
Taste this 'Punjabi raw mango pickle' with your favourite 'Parathas' !


Raw Mangoes 500 grams

Mustard Oil filtered 1 cup

Fennel seeds 2 1/2 tablespoons

Fenugreek seeds 1 tablespoon

Salt 3 1/2 teaspoons

Turmeric powder 2 1/2 teaspoons

Split mustard seeds 2 teaspoons

Red chilli powder 2 tablespoons

Onion seeds 2 teaspoons

Chickpeas 1/4 cup


1. Heat mustard oil in a non stick pan till it starts to smoke. Set aside to cool.

2. Cut mangoes into quarters, remove the tender seeds, then cut into smaller pieces and put into a large bowl.Crush fennel seeds and fenugreek seeds.

3. Add salt, turmeric powder, crushed spices, split mustard seeds, red chilli powder, onion seeds and chickpeas and mix well.

4. When the oil is cooled add half of it and mix. Keep the bowl in the sun for 3-4 days.

5. Transfer into a porcelain or glass jar and add the remaining oil so that all the mango pieces are well covered.

6. Keep this in the sun for further 12-15 days.

Serve with paratha !

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