Seasonal Recipes

Punjabi Mango Pickle

Mango Pickle Punjabi Recipe

punjabi mango pickle recipe1



  • 1.3 medium raw mangoes, chopped into small cubes
  • 2.1/4 tbsp saunf (fennel seeds)
  • 3.tbsp. rai daana (mustard seeds), coarsely ground in a mortar and pestle
  • 4.1/2 tbsp. methi daana (fenugreek seeds), coarsely ground in a mortar and pestle
  • 5.1/5 cup turmeric powder
  • 6.1/2 cup laal mirchi (red chili powder)
  • 7.1/2 cup kosher salt
  • 8.cup canola
  • 9.Pickling jar (sterilized and dried)


Place the mango cubes in the jar and sprinkle the salt and half the turmeric over the mango cubes.
Shake the jar vigorously to evenly coat all mango chunks with the salt and turmeric. Seal the jar and place in a sunny and dry spot.
Shake every 10 hours for two days.
On the third day empty the contents of the jar into a non reactive colander and allow the water to drain.
It should take no more than a half hour.
Spread out on muslin, an old kitchen towel or several layered sheet of paper towels for 2 – 3 hours.
Use a fabric that you will not mind having stained by the turmeric.
Mix all the remaining dry ingredients in a non reactive bowl.
Add the mangoes to this spice mixture and then pour in half of the canola.
Mix the contents well.
Transfer to a clean and sterilized pickling jar and press down lightly.
Now pour the remainder of the oil and seal the jar tightly.
Keep sealed in a dry and sunny place for 10-12 days.
You may shake the contents every few days.
After the 12th day the pickle is ready for use.
It tastes better as it ages.
You can always wait even longer before opening.
In India one often finds pickles that have been in a family for many decades.
Note: Every time you are serving this pickle, take out a small amount in a serving bowl.
Use clean spoons to remove the pickle. Never put back what may be left from any serving back into the original jar.
Any moisture and impurity can spoil the pickle.
To keep the pickle fresh there should always be a layer of oil on the top of all the contents.
You can keep it refrigerated once you begin using it.
In India one often keeps them in a shelf for years.
Serve as a condiment with most meals.

punjabi mango pickle recipe

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