4.3 | 2507 Reviews
The shelf life of Punjabi Mango Pickle Masala is 9 months.
You Will Need
Raw Mangoes - 300g / 2 big-sized
Salt - 2 tbsp (Note: If you are using pink salt, take 3 tbsp instead)
Mustard Oil - 100gm
FarmDidi Masala - 60g (entire packet)
Clean Jar - 1kg capacity (approx)
Steps
Wash the raw mangoes and cut them into pieces. Let them dry for 3–4 hours.- Place the mango pieces into a dry jar.
Add salt to the mango pieces and mix them well.
Add the entire FarmDidi Masala to the mango pieces and mix properly.- Heat oil until it starts to give off fumes, then let it cool until it's lukewarm. Pour the oil over the mangoes, letting it cover at least 50% of the mango pieces.
Place the jar in a sunny spot (indirect sunlight) for at least 10 days. Ensure the jar is tightly closed with the lid.
Stir the pickle once a day to make sure all the pieces are well-coated with the spices. If needed, add more oil to keep the mango pieces covered.
Fennel Seeds (Saunf)
Fenugreek Seeds (Methi)
Yellow Mustard Dal (Peela Sarso)
Red Chilli Powder
Turmeric Powder (Haldi)
Kalonji (Nigella seeds)
Asafoetida (Hing)
Chilli Flakes
Our pickle masala stays fresh and flavorful for 9 months when stored in an airtight container, away from moisture and direct sunlight.
With Punjabi Mango Pickle Masala you can make the bold and flavour packed Punjabi Mango Pickle at home!
The carefully selected ingredients are sun-dried to retain their natural oils and rich flavours.
Our pickle masala is free of chemical preservatives and artificial colour, it gets its vibrant colour and rich flavour naturally from finest ingredients and premium spices used.
Now with FarmDidi’s achar masala, pickle making at home is deliciously simple!
Recipe
You Will Need
- Raw Mangoes - 300g / 2 big-sized
- Salt - 2 tbsp (Note: If you are using pink salt, take 3 tbsp instead)
- Mustard Oil - 100gm
- FarmDidi Masala - 60g (entire packet)
- Clean Jar - 1kg capacity (approx)
Steps
- Wash the raw mangoes and cut them into pieces. Let them dry for 3–4 hours.
- Place the mango pieces into a dry jar.
- Add salt to the mango pieces and mix them well.
- Add the entire FarmDidi Masala to the mango pieces and mix properly.
- Heat oil until it starts to give off fumes, then let it cool until it's lukewarm. Pour the oil over the mangoes, letting it cover at least 50% of the mango pieces.
- Place the jar in a sunny spot (indirect sunlight) for at least 10 days. Ensure the jar is tightly closed with the lid.
- Stir the pickle once a day to make sure all the pieces are well-coated with the spices. If needed, add more oil to keep the mango pieces covered.
Ingredients
- Fennel Seeds (Saunf)
- Fenugreek Seeds (Methi)
- Yellow Mustard Dal (Peela Sarso)
- Red Chilli Powder
- Turmeric Powder (Haldi)
- Kalonji (Nigella seeds)
- Asafoetida (Hing)
- Chilli Flakes
Shelf Life
Our pickle masala stays fresh and flavorful for 9 months when stored in an airtight container, away from moisture and direct sunlight.
Know Your Product
With Punjabi Mango Pickle Masala you can make the bold and flavour packed Punjabi Mango Pickle at home!
The carefully selected ingredients are sun-dried to retain their natural oils and rich flavours.
Our pickle masala is free of chemical preservatives and artificial colour, it gets its vibrant colour and rich flavour naturally from finest ingredients and premium spices used.
Now with FarmDidi’s achar masala, pickle making at home is deliciously simple!
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Frequently Asked Questions
FarmDidi’s Pickle Masala is free from chemical preservatives and artificial colours.
For Punjabi Mango Pickle Masala, we recommend mustard oil, but you can use any oil you prefer.
Besides pickles, you can use it as stuffing for parathas, to enhance the flavour of your curries, and much more.
You can store pickle masala in an airtight container in a cool, dry place.
