Of Flavours & Tastes…
This month’s Indian Cooking Challenge is a pickle.It was an extremely curious session for me.Starting from the hunt of a ceramic bowl till tasting the unique flavour..Punjabi Mango Pickle ! My God,it’s an amazing one,with distinct flavour of spices and the magic of mustard oil ! The recipe came from Simran and I had to simply follow the same.Thank you Simran..
1/2 kg raw mangoes,washed,wiped and chopped into one inch peices
50 ml mustard oil
For the pickle spice mix
10 gm fenugreek seeds
10 gm fennel seeds
10 gm turmeric powder
5 gm kalonji/nigella seeds
5 gm whole black pepper
1/2 tsp sugar
Spread the chopped mango pieces on a sheet/plate and allow it to get dried in direct sun.
Meanwhile mix all ingredients given in the spice mix section and drop the dried mango pieces into this.
Mix well with a spoon till the spices are well coated over mangoes.
Now shift this into a ceramic jar.The jar should be clean and dry so that the pickle will not be spoiled.Keep this pickled jar in sun for one whole day.
Now pour enough mustard oil over the pickle to cover it completely.Keep it closed for 15-20 days or till the spice flavours are mixed well with mango pieces.After these mentioned 15 days,remember to shake the jar once in a while.This pickle can be stored up to two years !