Punjabi raw mango pickle

Punjabi raw mango pickle


    • 2½ kilo raw mango
    • 100 grams salt
    • 10 grams asafetida
    • 75 grams turmeric powder
    • 200 grams fennel seeds
    • 100 grams fenugreek seeds
    • 60 grams dry
    • 30 grams black pepper
    • 200 grams mustard seeds powder


Wash and dry raw mango. Chop it into pieces

Take a pot, add mango pieces, salt, turmeric powder and mix well. Add fennel seeds, fenugreek seed, dry, pepper corn, mustard seeds power and asafetida. Mix well.

Heat mustard seeds oil and cool. Mix with the pickle and stir daily 2-3 times.

After 8-10 days the pickle is ready then fill in the jar.