Punjabi Mango Pickle Recipe

Punjabi Mango Pickle is a tangy and spicy Indian condiment made with raw mangoes, spices, and oil. It is a popular accompaniment to Indian meals and adds a burst of flavor to any dish. The raw mangoes are cut into small pieces and mixed with a blend of spices such as mustard seeds, fenugreek seeds, turmeric, and red chili powder. The pickle is then preserved in oil, allowing the flavors to develop over time. Punjabi Mango Pickle is a delicious and versatile condiment that can be enjoyed with rice, roti, or as a side dish.

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50minstotal
40minsPrep
10minsCook
50m.total
40m.Prep
10m.Cook
Punjabi Mango Pickle
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Ingredients for Punjabi Mango Pickle Recipe

  • 0.40 Raw Mangoes
  • 0.40 tablespoon Salt
  • 1/10 teaspoon Turmeric Powder
  • 0.40 tablespoon Oil
  • 1/5 teaspoon Mustard Seeds
  • 1/10 teaspoon Fenugreek Seeds
  • 1/5 tablespoon Red Chili Powder
  • 0.40 tablespoon Vinegar

Directions: Punjabi Mango Pickle Recipe

Cooking Directions

  • STEP 1.Wash and dry the raw mangoes. Cut them into small pieces, discarding the seed.
  • STEP 2.In a bowl, mix the mango pieces with salt and turmeric. Set aside for 30 minutes.
  • STEP 3.Heat oil in a pan and add mustard seeds and fenugreek seeds. Cook until they start to splutter.
  • STEP 4.Add the mango mixture, red chili powder, and vinegar. Cook for a few minutes until the mangoes soften slightly.
  • STEP 5.Transfer the pickle to a sterilized jar and let it cool completely before sealing. Store in a cool, dark place for at least a week before consuming.

Cooking Tips

  • Choose raw mangoes that are firm and slightly sour for the best flavor.
  • Adjust the amount of red chili powder according to your spice preference.
  • Make sure the jar used for storing the pickle is clean and dry to prevent spoilage.
  • The pickle tastes better as it ages, so let it mature for at least a week before consuming.

Storage and Serving

  • Punjabi Mango Pickle can be stored at room temperature for several months.
  • Keep the pickle jar away from direct sunlight and moisture.
  • Serve as a condiment with Indian meals, such as rice, roti, or paratha.
  • The pickle can also be used as a flavor enhancer in curries or sandwiches.
Nutrition
value
969
calories per serving
28 g Fat40 g Protein135 g Carbs78 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    40g
  • Carbs
    135g
  • Fiber
    78g

MacroNutrients

  • Carbs
    135g
  • Protein
    40g
  • Fiber
    78g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    1340mg
  • Iron
    31mg
  • Vitamin A
    9360mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    2mg
  • Vitamin B9
    762mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    310mg
  • Vitamin E
    3mg
  • Copper
    3mcg
  • Magnesium
    625mg
  • Manganese
    10mg
  • Phosphorus
    974mg
  • Selenium
    59mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp