PUNJABI MANGO PICKLE RECIPE

Ingredients:
1 kg raw Mangoes (Aam) 
150 grams Salt (Namak) 
30 grams Red chili pepper (Lal Mirchi) 
3 teaspoons fenugreek seeds 
6 teaspoons aniseed 
15 grams Onions seeds (Kalonji) 
7 grams Turmeric (Haldi) 
2 1/2 cups Mustard Oil (Sarson Ka Tel) 



How to make mango pickle (punjab i):
  • Remove the stones and cut the mangoes into big pieces.
  • Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on mango pieces.
  • Put in a jar and keep for two days in the sun and shake it daily.
  • Then pour rest of the oil and leave for 15 days but not in the sun.
  • Shake it every other day.
  • Serve after 20 days.
  • This pickle can be kept for one to two years.
  • Be careful to keep mango pieces covered with oil.