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All across North India, the mercury is climbing. As the summer sizzles and pops, there’s just one bright spot in the midst of all the heat and dust – the Pickling Season is here! Today, we are going to take a closer look at the traditional Punjabi version of the ever-popular Mango Pickle.
Here are the ingredients you would need:
Raw Mangoes: Half a kilogram
P Mark Mustard Oil: 300 ml
Mustard Seeds: 2 teaspoon
Chickpeas (Kabuli Channa): 100 gram
Red Chilli Powder: 2 tablespoon
Fennel Seeds (Saunf): 2 tablespoon
Nigella Seeds (Kalonji): 2 teaspoon
Turmeric (Haldi) Powder: 2 teaspoon
Fenugreek Seeds (Methi): 1 tablespoon
Salt: 3 teaspoon
Preparation:
Remove the seeds from the raw mangoes; cut the mangoes into long slivers or dice them roughly into cubes. Crush the fennel and fenugreek seeds.
Method:
Heat the Mustard Oil in a pan with the flame set on High. Heat till the oil reaches its smoking point. Set aside and let it cool.
Take a large bowl. To the mango pieces and the crushed fennel and fenugreek seeds add the mustard seeds, salt, turmeric powder, chickpeas, nigella seeds and red chilli powder. Mix thoroughly. Pour half the Mustard Oil (when it has cooled) into the bowl and continue mixing.
Put this bowl out in the sun for three to four days. Take the bowl in at night. After three to four days, pour the contents into a sterilized glass or porcelain jar. Add the remaining Mustard Oil, making sure that all the mango pieces are covered. The level of the Mustard Oil should be at least a centimeter above the mango pieces. Cover the mouth of the jar with cloth or muslin tied tightly around the neck of the jar. Place the jar in the sun for another 15 days.
Your Punjabi style Mango Pickle is now ready to savour… and to share!
