Punjabi Mango Pickle Recipe

• 250 g raw Mangoes
• A pinch of Asafetida
• 100 g Fennel Seeds
• ½ tbsp Onion seeds
• 1 tbsp Fenugreek Seeds
• 1 tbsp White Pepper
• ½ tbsp Red Chili Powder
• 50 g Salt
• 1 tbsp Turmeric Powder
• ½ L Mustard Oil

• Clean, wash and dry the mangoes properly.
• Cut into medium sized pieces leaving skin on.
• Heat about 1 L of mustard oil in a pan.
• When the oil is hot, add asafetida.
• Remove from heat and add fennel seeds, onion seeds, fenugreek seeds, white pepper, salt, turmeric and red chili powder.
• Mix well in oil.
• Now add the pieces of mango and make sure that the oil coats all the pieces of mango.
• Put in clean glass bottles and top with mustard oil.
• Sun the jars for 4 days until sunset.
• Turn and stir with a dry spoon three times a day.
• This pickle will keep well for over a year, provided no wet spoon is put into the jar.