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Indian Vegetarian Recipes

Authentic Punjabi Mango Pickle (With Mustard Oil)

https://www.vegrecipesofindia.com/punjabi-mango-pickle/

This Authentic Punjabi Mango Pickle is our family heirloom recipe and is really good with robust flavors. A sour, spiced and tasty Mango Pickle aka Aam ka Achar.

The recipe comes from mother-in-law and she had learnt this pickle from her mother-in-law and later passed on the method to us. This is one of my earlier recipe posts and I have updated the recipe post with better photos.

If you are a pickle lover like me, you are going to love this pickle. I am such a fan of pickles that I have pickles with everything from dal, vegetable stir fries and even with roti or paratha.

There are many ways a mango pickle is made. In India as you cross its breadth and regional borders, you will have many ways of making pickle with raw unripe green mangoes.

So in a gist, there are many varieties of mango pickles made all over India. Each pickle variety has a different taste, flavor and method of preparation.

Takeaways

✓ very easy to make
✓ just mix mango pieces, salt, spices & keep everything in sunlight for 3 to 4 days.
✓ later pour mustard oil.
✓ keep in a cool dry place for 3 to 4 days.
✓ done and enjoy the pickle.

Serve mango pickle with?

  • In north India we have mango pickle with stuffed Indian flat breads like aloo paratha, paneer paratha or any paratha for that matter. My hubby tells me of his childhood school days where he would take parathas with aam ka achar in his tiffin box.
  • It is also had as a side condiment with meals. It tastes excellent as a side with some dal-rice or curd-rice or for that matter any curry with rice. Even with chapati or roti and a vegetable dish, mango pickle tastes great. You can even mix the pickle masala with some steamed rice and have. It tastes really delicious.

Tips for making mango pickle

  1. Use fresh spices. Take the spices in a plate and then remove husks or stones if any.
  2. For the sour mango pickle, coarsely ground the mustard seeds and fenugreek seeds. You can even use split mustard seeds as well as split fenugreek seeds.
  3. Get raw mangoes with really tender skin. Don’t peel the skin off. But if you get raw mangoes with tough skin, then peel off the skin.
  4. You can choose to add more red chilli powder if you want more spicy taste in the pickle.
  5. Remember there should be no water or moisture in your jar in which you will keep the mango pickle. The jar has to be clean and dry.
  6. You can sterilize a glass jar if you want.
  7. Hygiene and cleanliness are very important when you are making pickles. Remember this point when you make edibles like jams, sauces, preserves or pickles and for that matter when you make any food.

Few more pickles recipes for you!

  1. Chilli pickle – green chilli pickle.
  2. Red chilli pickle – Banarasi style stuffed red chilli pickle.
  3. Kerala style mango pickle – South Indian instant pickle recipe.
  4. Mango Avakaya – popular pickle from Andhra Pradesh.

How to make Punjabi Mango Pickle

1. Before you begin take the spices and salt in small bowls and keep them in sunlight for a 1 to 2 hours. This step is optional but does help in getting rid of any moisture from the spices and salt.

The Spices used in this mango pickle are

1. Fenugreek seeds (methi seeds) –  ¼ cup
2. Fennel seeds (saunf) – ¼ cup
3. Mustard seeds (sarson – both black or yellow mustard seeds can be added) – ¼ cup
4. Nigella seeds (kalonji) – ¼ cup
5. Turmeric Powder – 3 tablespoons
6. Red Chilli Powder – ¼ cup

 

1. Later take the fenugreek seeds and mustard seeds in a dry grinder jar or a spice-grinder.

2. Grind to a coarse mixture.

3. Rinse and wipe the unripe green mangoes well with a clean kitchen towel. You can even let the mangoes dry naturally. In the photo you only see two mangoes, but they were very large mangoes weighing 1 kilogram together.

4. Chop the mangoes in 1.5 inches pieces. Discard the stones but do peel off the flesh from the stones if any. No need to remove the outer skin of the mangoes if they are tender and soft. You will need 7 to 7.5 cups chopped mangoes.

5. Take the chopped mangoes in a large mixing bowl. Better to use a steel or a glass bowl as they are non-reactive.

6. Now first add the ground fenugreek seeds and mustard seeds.

7. Then add the remaining spices – fennel seeds (saunf), nigella seeds (kalonji), turmeric powder and red chilli powder. I have added two types of red chilli powder – kashmiri red chilli powder (for color) and a spicy red chilli powder. You can use even just one type of red chilli powder.

8. Add salt.

9. With a steel or wooden spoon, mix very well so that the spices uniformly coat the mango pieces. Check the taste of the pickle masala mixture or 1 to 2 mango pieces. The taste should be slightly salty. If not, then add more salt.

10. Now pour ½ cup of mustard oil.

11. Mix very well.

12. Spoon the prepared pickle mixture in a clean ceramic jar or glass jar. Use a clean spoon.

13. Seal with lid and keep in sunlight for 3 to 4 days. I used two jars. Note that the sunlight should be very good with the strong sun rays falling on the pickle jar. It should not be cloudy or dark. In the evening, get the jar inside and keep in a cool dry place. Next morning again keep in the sunlight.

14. Everyday after sun-drying in the evening, open the lid and give a gentle mix to the pickle with a clean spoon. This is the pickle being mixed on the first day. Take the mango pieces settled at the bottom upwards in the jar and give a thorough mix. Basically mixing and tossing that needs to be done. Do this everyday.

15. The below photo is of the pickle on the third day. You can see the oil floating.

16. The pickle after mixing on the fourth day.

17. On the last day, pour 2.5 cups of mustard oil in the jar.

18. Again with a clean spoon give a thorough mix. The oil should seep inside in the jar and reach the bottom of the jar too. You want all the mango pieces to be surrounded with some oil. Note that you do not need to heat the mustard oil. You can add more mustard oil if required. Do note that the mustard oil should float above the pickle by 2 to 3 inches. Always remember to keep the oil floating above the pickle.

Seal with the lid and keep in a cool dry place for 4 days until everything gets mellowed and pickled. Initially you may find a slight bitter taste in the pickle, but after 6 to 7 days, the bitterness will go away.

19. Enjoy this Punjabi Mango Pickle with any Indian meal. The pickle stays good for a year at room temperature without refrigeration.

Note: This recipe post is from the archives and has been republished and updated on 11 May 2020. 

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Punjabi Mango Pickle (Authentic Recipe)

An authentic Punjabi Mango Pickle made with green unripe mangoes, spices, salt and mustard oil. Easy and absolutely superb recipe.

Course:condiment,side dish
Cuisine:north indian,punjabi

Diet:vegetarian

Servings (change the number to scale):1 Large Jar

(1 CUP = 250 ML)

  • 1 kilogram unripe green mangoes or 7 to 7.5 cups chopped mangoes
  • ¼ cup mustard seeds (sarson) , 40 grams or 40 grams split mustard seeds
  • ¼ cup fenugreek seeds (methi) , 45 grams or 45 grams split fenugreek seeds
  • ¼ cup fennel seeds (saunf) , 30 grams
  • ¼ tablespoon nigella seeds (kalonji), 30 grams
  • 3 tablespoons turmeric powder , 15 grams
  • ¼ cup red chili powder , 25 grams
  • ½ cup rock salt , 125 grams or add as required – can add regular salt
  • 3 cups mustard oil – add more if required

Preparation

  • Before you begin take the spices and salt in small bowls and keep them in sunlight for a 1 to 2 hours. This step is optional but does help in getting rid of any moisture from the spices and salt.
  • Later take the fenugreek seeds and mustard seeds in a dry grinder jar or a spice-grinder and grind to a coarse mixture.
  • Rinse and wipe the unripe green mangoes and let them dry naturally. You can even wipe them dry with a clean kitchen towel.

Making Punjabi Mango Pickle

  • Chop the mangoes in 1.5 inches pieces. and add them in a bowl. Discard the stones but do peel off the flesh from the stones if any. No need to remove the outer skin of the mangoes if they are soft and tender.
  • Take the chopped mangoes in a large non-reactive mixing bowl.
  • Now first add the ground fenugreek seeds and mustard seeds.
  • Then add fennel seeds, nigella seeds, turmeric powder and red chilli powder and salt.
  • With a steel or wooden spoon, mix very well so that the spices uniformly coat the mango pieces. Check the taste of the pickle masala mixture or 1 to 2 mango pieces. The taste should be slightly salty. If not, then add some more salt.
  • Next pour ½ cup of mustard oil.
  • Mix very well.
  • Spoon the prepared pickle mixture in a clean ceramic jar or glass jar. Use a clean spoon.
  • Cover with lid and keep in sunlight for 3 to 4 days. Note that the sunlight should be very good with the strong sun rays falling on the pickle jar. It should not be cloudy or dark.
  • Everyday after sun-drying in the evening, open the lid and give a gentle mix to the pickle with a clean spoon. Take the mango pieces settled at the bottom upwards in the jar and give a thorough mix. Basically mixing and tossing that needs to be done. Do this everyday.
  • In the evening, get the jar inside and keep in a cool dry place. Next morning again keep in the sunlight.
  • After keeping in the sunlight for 3 to 4 days, add the remaining 2.5 cups mustard oil. Again with a clean spoon mix very well. The oil should seep inside in the jar and reach the bottom of the jar too. You want all the mango pieces to be surrounded with some oil.
  • Note that you do not need to heat the mustard oil. You can add more mustard oil if required. Do note that the mustard oil should float above the pickle by 2 to 3 inches Always remember to keep the oil floating above the pickle.
  • Seal with the lid keep in a cool dry place for 4 days till everything gets mellowed and pickled. Initially you may find a slight bitter taste in the pickle, but after 6 to 7 days, the bitterness will go away. This punjabi mango pickle stays good for a year at room temperature without refrigeration.
  • Enjoy this Punjabi mango pickle with any Indian meal.
Few Tips:

  • You can choose to add more red chilli powder if you want a spicy and hot pickle.
  • Keep the jar, plates, knife, spoons clean and moisture free.
  • You can easily scale the recipe and make smaller batches of pickle.

How to make punjabi mango pickle without sunlight?

  • Just mix everything and pour the mixed mango-spice powders in a jar.
  • In this case you heat the mustard oil till it begins to smoke. Then cool it at room temperature. Once cooled add the oil to the spiced mango pieces.
  • Cover with a 2 to 3 inches layer of mustard oil. Always keep the mango pickle covered with a layer of mustard oil.
  • Store mango pickle in a dry place for 2 to 3 days. But note that there will be moisture in the mango pieces as they are not dried in sunlight.

Note that the Nutrition Information is for the entire jar of Mango Pickle.

Nutrition Facts

Punjabi Mango Pickle (Authentic Recipe)

Amount Per Serving

Calories 1906 Calories from Fat 918

% Daily Value*

Fat 102g157%

Saturated Fat 12g75%

Sodium 57640mg2506%

Potassium 4522mg129%

Carbohydrates 251g84%

Fiber 70g292%

Sugar 144g160%

Protein 46g92%

Vitamin A 28357IU567%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 19mg95%

Vitamin B6 3mg150%

Vitamin C 379mg459%

Vitamin E 34mg227%

Vitamin K 110µg105%

Calcium 871mg87%

Vitamin B9 (Folate) 557µg139%

Iron 49mg272%

Magnesium 587mg147%

Phosphorus 1013mg101%

Zinc 9mg60%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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