Punjab Raw mango pickle

Name: Punjab Raw mango pickle
Total time: 1800 s
Yield: 8-10 people
Cuisine: Indian
Ingredients: 1/2 kg Raw mango (500 gms); 2 cups Mustard seeds oil; as per taste Pickle masala; 2 tbsp Nigella seeds (kalonji); 4 tbsp Fenugreek seeds; 2 tbsp Red chilli powder; 1 tbsp Black pepper; 1 tbsp Cumin seeds; 1 tbsp Turmeric powder; 1/4 tsp asafoetida (hing); 4 tbsp Salt; 4 tbsp Fennel seeds

Jyoti Prakash Assudani @cook_24726422

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Jyoti Prakash Assudani @cook_24726422

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Ingredients

30 minutes

8-10 people

1/2 kgRaw mango (500 gms)
2 cupsMustard seeds oil
as per tastePickle masala
2 tbspNigella seeds (kalonji)
4 tbspFenugreek seeds
2 tbspRed chilli powder
1 tbspBlack pepper
1 tbspCumin seeds
1 tbspTurmeric powder
1/4 tspasafoetida (hing)
4 tbspSalt
4 tbspFennel seeds

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Steps

30 minutes

1

First, cut the raw 🥭 mangoes into pieces and take out the seeds and wash them with water.
2

Sprinkle salt over it and leave it for 1 hour.
3

Take the raw 🥭 mangoes and spread them over cotton cloth again for 1-2 hours so that the moisture is absorbed by the cloth.
4

Now put the mangoes in a mixing bowl and spread the pickle masala and mustard oil over it and mix it well
5

Transfer it in a glass jar and leave it for 5-7 day and shake the jar daily
6

After 5 days your spicy pickle is ready to eat