Punjabi Mango pickle

Traditional Green Mango Punjabi Pickle Recipe

This tangy and spicy green mango pickle is a beloved summer special in Indian households. With bold spices and pungent mustard oil, it’s a delight to pair with everyday meals and it lasts up to a year when stored well!

Ingredients

• Kaccha Aam (Raw/Green Mango) – 500 gms (about 3 medium-sized)
• Mustard Oil – 1¼ cups
• Kalonji (Nigella Seeds)– 3 tbsp (30 gms)
• Saunf (Fennel Seeds) – 4 tbsp (25 gms)
• Methidana (Fenugreek Seeds) – 4 tbsp (25 gms)
• Laal Mirch powder (Red Chilli Powder Preferably Deghi Mirch) – 2 tbsp (20 gms)
• Kali mirch (Black Peppercorns) – 1 tbsp (10 gms)
• Jeera (Cumin Seeds)– 1 tbsp (10 gms)
• Haldi (Turmeric Powder) – 1 tbsp (7–8 gms)
• Hing (Asafoetida) – ¼ tsp (3 gms)
• Salt – 4 tbsp (60 gms)

Preparation Steps

1. Prep the Mangoes

• Wash the mangoes thoroughly and dry them completely.
• Cut off the stems and chop the mangoes (with skin) into small pieces — about ½ to ¾ inch each.

2. Prepare the Spice Mix

• Lightly roast the methi, saunf, and jeera on low heat for about a minute — just enough to remove moisture.
• Add kalimirch towards the end and roast briefly.
• Transfer immediately to a plate and let cool completely.
• Coarsely grind the roasted spices along with 10 gms of kalonji (reserve the rest to add whole).

3. Mix the Pickle

• In a large, dry mixing bowl, combine in this order:
• Chopped mangoes
• Coarsely ground spice mix
• Asafoetida
• Turmeric powder
• Remaining kalonji (20 gms)
• Red chilli powder
• Salt
• Mix everything thoroughly so the mango pieces are well coated.
• Now add the mustard oil and mix again until every piece is generously coated with the oil and spices.

Curing the Pickle

• Transfer the mixture to a clean, dry, airtight container.
• Place the container in direct sunlight for 5–6 days.
• Stir the pickle with a dry spoon every alternate day to ensure even curing.

Storage & Shelf Life

This pickle is ready to eat in about 5–6 days and can be stored for up to a year in a cool, dry place. Make sure to always use a dry spoon when serving to maintain its longevity.