sweet and sour punjabi mango pickle recipe

sweet and sour punjabi mango pickle recipe

AUTHOR: dassana

RECIPE TYPE: side

CUISINE: north indian, punjabi

SERVES: 1 medium bottle

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 3-4 raw small to medium sized mangoes, rinsed, peeled, stoned and chopped, approx 3.5 to 4 cups of chopped mangoes
• 1 tbsp nigella seeds/kalonji
• ½ tbsp fenugreek seeds/methi seeds or methi dana
• 1 or 1.5 tbsp red chili powder
• 1 or 1.5 cup powdered jaggery or sugar - add more if required
• salt or black salt as required

INSTRUCTIONS

1. mix all the ingredients with the chopped mangoes.
2. check the taste.
3. if required add more jaggery or salt or chili powder
4. keep in the sun for 2-3 days till the jaggery thickens a bit and the mangoes tenderize a bit.
5. if cooking, then cook for some minutes till the jaggery melts and thickens a bit.
6. cover the cooked mango pickle with a clean kitchen napkin and let it cool.
7. store mango pickle in a clean bottle or jar.
8. serve punjabi mango pickle with any indian meal or parathas or have it plain.

NOTES

the red chili powder and jaggery can be adjusted to suit your taste.



you can also add sugar instead of jaggery.