Mango Pickle (punjabi Sabut Masala Mango Pickle)

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Mango Pickle (punjabi Sabut Masala Mango Pickle)


Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 120 Hr 0 Min

Total Time : 121 Hr 0 Min


Serves : 7260
  • 7 kgs raw mango

  • 100 gms fenugreek (methi dana)

  • 100 gms fennel seeds (saunf)

  • 2 tsp onion seeds (kalaunji/nigella seeds)

  • 1 tsp turmeric powder

  • 1 tbsp red chilli powder

  • 2 tbsp salt or as per your taste

  • 1/2 cups mustard oil


  • Wash and rinse mangoes. Cut into 1 inch pieces.
  • Heat mustard oil in a pan. Once it is heated. Switch off gas.
  • Add all ingredients except mangoes. Mix well properly.
  • Now add mango pieces and mix with hands properly.
  • Let it cool on room temperature.
  • Store in a glass jar. Keep rest for four to five days in sunlight. Stir well in between.
  • If it's upper layer looks dry add some more mustard oil.
  • After 5 days pickle is ready to serve. Enjoy punjabi sabut masala pickle.
  • You can adjust methi and saunf as per your taste.