Mango Pickle (punjabi Sabut Masala Mango Pickle)
Preparation Time :
1 Hr 0 Min
Cook Time :
120 Hr 0 Min
Total Time :
121 Hr 0 Min
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.
St. Patrick's Day
Less than or equal to 8 ingredients
Less than or equal to 10 steps
Less than or equal to 60 min
more than 1 Day
For Large Groups