Punjabi Aam ka Achaar

During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi recipe for making mango pickle is most popular in the region. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its Gujarati counterpart methia keri. Sun-dried mangoes used in this pickle impart a salty chewy taste and also improve the shelf life of the pickle. Alternatively, use mangoes in brine, just drain the mangoes out of the brine solution and mix them with pickling spices. This is a very simple recipe to follow. Just keep in mind the basics of pickle making - use a clean sterilised jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar.

Storage upto 1 year: In a cool dry place.
Preparation Time: 4 hours.
Maturing Time: 4 to 5 days.
Makes 2 cups.
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3 cups raw mangoes cut into25 mm. (1") pieces
1 tsp turmeric powder (haldi)
1/4 cup fennel seeds (saunf), coarsely ground
1 tbsp split fenugreek seeds (methi na kuria)
2 tbsp split mustard seeds (rai na kuria)
1/2 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing)
2 tbsp chilli powder
1/2 cup mustard oil
4 tbsp salt