Punjabi Achar - Punjabi Style Mango Pickle,recipes,instructions, ingredients

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Name: Punjabi Achar - Punjabi Style Mango Pickle Popular

Category: Chutney

Author: HS

Date: 1/9/2007 10:57:00 PM

Rating:

( 2.0 ) by 6 users

Ingredients:

1 kg raw Mangoes (also known as Keri)
3 teaspoons Methi Dana (Fenugreek seeds)
150 grams White Salt (Namak)
30 grams Red chili Powder
Jeera 4 teaspoons
Kalonji ( Onion Seeds) 1 Tablespoon
Haldi ( Turmeric) 1 tablespoon
Sarson Ka Tel ( Mustard Oil) 2 1/2 Cups

Instructions:

1. Wash and Dry the Raw Mango and let them dry on a towel.
2. Cut these mangos into 8 pieces .
3. Now take a big mixing bowl or tray.
4. Put the mango pieces in it.
5. Sprinkle all the salt on it.
6. Sprinkle all the red chilli in it.
7. Sprinkle all the Turmeric in it.
8. Pour some Mustard oil ( about 1/2 cup or more as per need ) and thoroughly mix so that each piece of mango gets rubbed with the mixture of spices and oil.
9. Take an air tight jar which is completely dry ( no trace of any moisture at all otherwise the pickle will get spoiled)
10. Now transfer the mango pieces (which have prepared in step 8) in the jar.
11. Pour the remaining Mustard Oil on top. ( Make sure that the mango pieces are completely covered and submerged under the mustard oil ).
12. Cover with the airtight lid.
13. Now leave this jar in the sun during the day.
14. In the evening bring the jar in.
15. Each day when you put this jar in the sun, shake it a bit so that the mustard oil gets mixed with each mango piece.

TIP : The pickle gets ready after about 2 weeks or so.
Any touch of moisture will spoil the pickle and you would get fungus growth on it.
The Mustard Oil is a preservative which will help you preserve the pickle for a long time, if your pickle gets spoiled then that means that you have not used enough mustard oil.

If you have bought ready made pickles from the Indian Grocery Shops then you would notice that the top of the bottle you would always find a lot of Mustar Oil floating on top , this preserves the pickle.
This pickle can be kept for one to two years.

Slight Variations -

1. Add a Tablespoon of Sugar , this will give you slighthly sweet taste ( the colour of the pickle would also turn bit darkish)
2. Add a teaspoon of Kala Namak - Black Rock Salt for a nice taste.

or you can add sugar as well as the Kala Namak.

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