Mango pickle, no flame cooking

Anisha
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Punjabi mango pickle recipe vegan ayurvedic india

Though still early summer, I got some green, unripe mangoes because of the dust-storm and rain. Some unripe mangoes fallen by the storm are now in my Punjabi mango pickle, cooking in the sun with the drumstick pickle! It is Ayurvedic, Vegan, no-flame cooking, and safe as a kids’ cooking project.

Ingredients for Mango pickle:
  • Deseeded, green, unripe mango: 2 large, washed, dried and cut into one inch pieces.
  • Mustard Oil: 1 tablespoon (Not refined is better)
  • Mustard powder: 1 teaspoon
  • Turmeric: 1 teaspoon
  • Salt: 1 Tablespoon
  • Red Chilly powder or flakes: 1/4 teaspoon
  • Fenugreek seeds (Methi): 1 teaspoon
  • Moti Saunf seeds: 1 teaspoon

Mix all ingredients and put in a glass bottle with a tight lid. Let sit in the sun for 7 days. Shake the bottle once a day to mix the juices well and let the sunlight work on it.

Store in the kitchen at room temperature and serve with meals.




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