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Preparation Time : 60
Cook Time : 7200
Total Time : 7260
Raw mango 7 kgs
fenugreek (methi dana) 100 gms
fennel seeds (saunf) 100 gms
onion seeds (kalaunji/Nigella seeds) 2 tsp
turmeric powder 1 tsp
red chilli powder 1 tbsp
salt or as per your taste 2 tbsp
mustard oil 1/2 cups
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.
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