Recipe of Speedy Punjab Raw mango pickle

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Before you jump to Punjab Raw mango pickle recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.

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Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. You can easily save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.

As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. It is pretty uncomplicated to live green, all things considered. It's concerning being sensible, usually.

We hope you got insight from reading it, now let's go back to punjab raw mango pickle recipe. You can cook punjab raw mango pickle using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Punjab Raw mango pickle:

1. Provide 1/2 kg of Raw mango (500 gms).
2. Provide 2 cups of Mustard seeds oil.
3. Take as per taste of Pickle masala.
4. Get 2 tbsp of Nigella seeds (kalonji).
5. Take 4 tbsp of Fenugreek seeds.
6. Use 2 tbsp of Red chilli powder.
7. Provide 1 tbsp of Black pepper.
8. Prepare 1 tbsp of Cumin seeds.
9. Prepare 1 tbsp of Turmeric powder.
10. Get 1/4 tsp of asafoetida (hing).
11. Use 4 tbsp of Salt.
12. Get 4 tbsp of Fennel seeds.

Steps to make Punjab Raw mango pickle:

1. First, cut the raw 🥭 mangoes into pieces and take out the seeds and wash them with water..
2. Sprinkle salt over it and leave it for 1 hour..
3. Take the raw 🥭 mangoes and spread them over cotton cloth again for 1-2 hours so that the moisture is absorbed by the cloth..
4. Now put the mangoes in a mixing bowl and spread the pickle masala and mustard oil over it and mix it well.
5. Transfer it in a glass jar and leave it for 5-7 day and shake the jar daily.
6. After 5 days your spicy pickle is ready to eat.

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