Raw Mango 2 medium sized Saunf | sombu | fennel seeds 4 tsp Mustard seeds | kadugu 2 tsp Methi seeds | vendayam 3 tsp Salt 6 tsp approximately ( according to sourness of mango) Red chili powder 6 tsp Kalonji | onion seeds 1 tsp Mustard oil 4 tbslp + 1/2 cup
Wash and cut the mango into cubes. Spread this in a clean white cloth. This step is to absorb the moisture. Let it dry in shade for a day or over night. The mangoes will shrink a bit after this. Transfer it in a glass bowl.
Coarsely grind the fennel seeds, methi seeds and mustard seeds.
Add the coarsely ground mixture to the mangoes. Add salt and kalonji seeds.
Add red chili powder and 4 tblsp of mustard oil.
Add the kalongi seeds. Mix well.
Mix well and keep this covered with a muslin cloth. Keep it under the sun for 2 days . Keep it in a place at home where you get good sunlight.
Now transfer it in a clean dry air tight porcelain or glass jar and add 1/2 cup of mustard oil to this. Mustard oil has a acquired taste but it only gives the authentic taste for the punjabi mango pickle .
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