Pickles are one of the most distinctive items of Indian cuisine and are found it amazing variety and textures. Some of them are ready to eat on a daily basis and others can be stored for a longer period of time. Mango pickle is one of the most popular pickle and is relished all over India. Here  is a home recipe for mouthwatering mango panjab style pickle.

Mango Pickle  (Panjabi)

Ingredients

• 1kg raw mangoes
• 30gm. Red chili
• 10gm. Fenugreek seeds
• 2g. aniseed
• 15gm onion seeds (kalonji)
• 7gm. Turmeric
• 2 1/2 cups Mustard Oil

Method

Remove the stones and cut the raw mangoes into medium size cubes.

Grind all the masalas.

Rub all the ground spices, salt, red chili, 4oz. of mustard oil and turmeric on the mango pieces.

Put them in a jar and cover the lid with a muslin cloth.

Place the jar in the sunlight for two days,shaking the jar in between.

Pour rest of the oil after two days  and let it mature for fifteen days in shade.

Shake the jar every second day.

The pickle is ready to eat in twenty days and can be kept stored in an air tight jar for one to two years.

All the mango pieces should be covered with oil.

Make sure to wash and wipe your hands while making and serving the pickle.

This pickle goes best with poories and parathas (Indian breads).