Punjabi Mango Pickle

Authentic Punjabi mango pickle.

http://maayeka.blogspot.ae/2013/04/punjabi-mango-pickle.html

The spice blend is slightly different from the regular mango pickle . The spices are slightly crushed, the addition of kalonji(nigella seeds) and ajwain gives it a wonderful taste and flavour.
I like pickle with lots of masala/spice but if you don't like that much masala in your pickle then you can increase the quantity of mangoes and salt.

   

This pickle can be served as a side with any meal ,but tastes great with parathas and pooris

INGREDIENTS-
Raw mangoes -3 kg
Mango seeds,sliced -1 cup *
Fenugreek seeds/Methi dana -250 gms
Mustard seeds/Rai -150 gms
Fennel seeds/Saunf -250 gms
Nigella seeds/kalonji -4 tsp
Ajwain/carom seeds -3 tsp
Whole pepper corns -3 tbsp
Chili powder -8 tbsp
Turmeric powder -7 tsp
Asafoetida -3 tsp
Salt -300 gms
Mustard oil- approx -1 litre *

PROCEDURE-

1. Dry the whole spices for a day in bright sunlight to remove the moisture
2. Coarsely crush mustard ,fennel and fenugreek seeds.
3. Kalonji and ajwain should be added whole, so no need to crush or grind them. 
4. Wash and wipe mangoes with a cloth napkin.
5. Heat mustard oil to smoking point and then let it come to room temperature.
6. Chop raw mangoes into medium size pieces,add some sliced seeds also as they also taste good and are good for stomach aches.
7. In a big and wide bowl add the crushed spices and all the powdered spices in the chopped mango pieces.
8. Mix well and keep covered for a day.
9. Next day cover the bowl with a muslin cloth and keep in sunlight for few hours for a day.
10. Also keep the storage jar in sunlight for a day and dry it completely,now transfer the mango pickle in this jar after a day.
11. Add the mustard oil in the jar,the oil will be at least 1 inch above the pickle level.
12. Cover the jar with the lid and let it mature for a week before start using.
13. Stays fresh till it lasts  

TIPS-
There are mainly 3 thing which you should be careful to ensure a long shelf life of your pickle-
1-first and foremost , you have to wipe and dry the mangoes very thoroughly,even the slightest bit of water or moisture in mangoes or in the storage jar is enough to form fungus and mold and ruin your pickle.
2-The amount of salt should be measured accurately as it act as a preservative for the pickle.
3-The pickle should be covered with a layer of oil all the time.
4-Occasionally keep the pickle jar in sunlight for few hours.