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

Use fresh spices. Take the spices in a plate and then remove husks or stones if any.
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.
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.
You can choose to add more red chilli powder if you want more spicy taste in the pickle.
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.
You can sterilize a glass jar if you want.
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!

Chilli pickle – green chilli pickle.
Red chilli pickle – Banarasi style stuffed red chilli pickle.
Kerala style mango pickle – South Indian instant pickle recipe.
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.

Indian Vegetarian Recipes

Paneer Tikka Masala

paneer curry served in a white bowl garnished with cilantro with naan in the background

Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.

About This Recipe

You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.

Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.

They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.

There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.

This Paneer Tikka Masala

is super creamy, smooth.
goes well with naan, paratha.
makes a comforting meal.
leftovers are great as well!

Ingredients

There are 2 parts to this recipe- the paneer tikka and the curry.

Paneer Tikka

Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.

Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.

Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.

The Masala/Curry

Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.

Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.

Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!

Step by Step Instructions

1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:

1 & 1/2 teaspoon ginger-garlic paste
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon Kashmiri red chili powder
1/4 teaspoon red chili powder
1/4 teaspoon salt
juice of 1/2 lime

2- Using a spatula or whisk, mix until all the ingredients are well combined.

3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).

4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

step by step picture collage of making paneer tikka masala

5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.

6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.

7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.

8- Then add 3 large tomatoes (chopped) along with the following:

1& 1/2 teaspoon curry powder
1/2 teaspoon Kashmiri red chili powder
3/4 teaspoon salt, or to taste
1 tablespoon sugar

9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.

10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.

11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.

14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.

15- Add the roasted paneer, onions and peppers into the curry.

16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

Serving Suggestions

You can serve paneer tikka masala with the following:

Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
Roti: you can never go wrong with the classic Indian everyday bread.
Tandoori roti: another great bread to serve the curry with.

bowl of paneer tikka masala garnished with cilantro and spoons of spices placed on the side

Vegan Variation

For a vegan version of this recipe you can do the following substitutions:

use extra-firm tofu in place of paneer.
marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
replace butter with vegan butter.
replace heavy cream with coconut milk.

Tips & Notes

I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.

Frequently Asked Questions

Is Paneer Tikka same as Paneer Tikka Masala?

No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.

What can I substitute the curry powder with?

Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.

Is Paneer Tikka Masala same as Paneer Makhani?

They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.

This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian curry where spiced and grilled paneer tikka is added to a creamy curry. It is best enjoyed with warm naan!

Course Entree

Cuisine Indian

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings

Calories 367kcal

Author Manali

Ingredients

Paneer Tikka

1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
1 & 1/2 teaspoon ginger-garlic paste
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon Kashmiri red chili powder for color
1/4 teaspoon red chili powder or to taste
1/2 lime juice of
225 grams paneer cut into cubes
1 medium red onion quartered and separated into petals
1 medium green pepper cut into 1-inch cubes

Curry

1 tablespoon oil I used avocado oil, use oil of choice
2 tablespoons butter divided, unsalted or salted either works
1/2 teaspoon cumin seeds
1 inch cinnamon stick
1 large white onion roughly chopped, around 150 grams
3-4 large garlic cloves chopped
1 inch ginger chopped
3 large tomatoes roughly chopped, around 400 grams
1 & 1/2 teaspoon curry powder
3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
3/4 teaspoon salt or to taste
1 tablespoon sugar I used granulated white sugar
1 cup water or more as needed
2-3 tablespoons heavy cream 30-45 ml
1 tablespoon chopped cilantro

Instructions

We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.

Using a spatula or whisk, mix until all the ingredients are well combined.
Now add cubed paneer, onion (quartered and separated into petals) and green pepper

Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

Video

Notes

I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.