Punjabi Mango Pickle Masala

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₹99.0
60g
₹99.0 ₹120.0 18% off
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You Will Need

  • mustard seeds Raw Mangoes - 300g / 2 big-sized
  • fennel seeds Salt - 2 tbsp (Note: If you are using pink salt, take 3 tbsp instead)
  • mustard seeds Mustard Oil - 100gm
  • coriander powder FarmDidi Masala - 60g (entire packet)
  • turmeric Clean Jar - 1kg capacity (approx)

Steps

  • mustard seeds Wash the raw mangoes and cut them into pieces. Let them dry for 3–4 hours.
  • fennel seeds Place the mango pieces into a dry jar.
  • mustard seeds Add salt to the mango pieces and mix them well.
  • coriander powder Add the entire FarmDidi Masala to the mango pieces and mix properly.
  • turmeric 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.
  • mustard seeds Place the jar in a sunny spot (indirect sunlight) for at least 10 days. Ensure the jar is tightly closed with the lid.
  • mustard seeds 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.
  • mustard seeds Fennel Seeds (Saunf)
  • fenugreek seed Fenugreek Seeds (Methi)
  • yellow mustard Yellow Mustard Dal (Peela Sarso)
  • red chilli powder Red Chilli Powder
  • turmeric Turmeric Powder (Haldi)
  • kalongi Kalonji (Nigella seeds)
  • asafoetida Asafoetida (Hing)
  • chilli flakes 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

  • mustard seeds Raw Mangoes - 300g / 2 big-sized
  • fennel seeds Salt - 2 tbsp (Note: If you are using pink salt, take 3 tbsp instead)
  • mustard seeds Mustard Oil - 100gm
  • coriander powder FarmDidi Masala - 60g (entire packet)
  • turmeric Clean Jar - 1kg capacity (approx)

Steps

  • mustard seeds Wash the raw mangoes and cut them into pieces. Let them dry for 3–4 hours.
  • fennel seeds Place the mango pieces into a dry jar.
  • mustard seeds Add salt to the mango pieces and mix them well.
  • coriander powder Add the entire FarmDidi Masala to the mango pieces and mix properly.
  • turmeric 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.
  • mustard seeds Place the jar in a sunny spot (indirect sunlight) for at least 10 days. Ensure the jar is tightly closed with the lid.
  • mustard seeds 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
  • mustard seeds Fennel Seeds (Saunf)
  • fenugreek seed Fenugreek Seeds (Methi)
  • yellow mustard Yellow Mustard Dal (Peela Sarso)
  • red chilli powder Red Chilli Powder
  • turmeric Turmeric Powder (Haldi)
  • kalongi Kalonji (Nigella seeds)
  • asafoetida Asafoetida (Hing)
  • chilli flakes 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!

Frequently asked questions

The shelf life of Punjabi Mango Pickle Masala is 9 months.

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.

Customer Reviews

Based on 12 reviews
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(11)
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A
Ajay marwah
great mix

Great mix

Thank you for sharing your feedback on our Farmdidi Homemade Punjabi Mango Pickle! We're thrilled to hear you loved our homemade achar. Made with farm fresh ingredients and free of preservatives, we take pride in bringing you the authentic taste of tradition. Your appreciation motivates us to keep delivering the best!

S
Sanjay Rajbhar
Good quality

The replacement was fresh, tasty, and of good quality. Really appreciate the quick resolution and happy with the product now.

Thank you for sharing your feedback on our Farmdidi Homemade Punjabi Mango Pickle! We're thrilled to hear you loved our homemade achar. Made with farm fresh ingredients and free of preservatives, we take pride in bringing you the authentic taste of tradition. Your appreciation motivates us to keep delivering the best!

A
Avinash shukla

Masala for mango pickle tastes like nimbu ka achar.

Thank you for sharing your feedback on our Farmdidi Homemade Punjabi Mango Pickle! We're thrilled to hear you loved our homemade achar. Made with farm fresh ingredients and free of preservatives, we take pride in bringing you the authentic taste of tradition. Your appreciation motivates us to keep delivering the best!

P
Prithvi
Perfect flavours!

The masala was literally perfect and it made the mango pickle really tasty, excited to try other masalas as well now

Thank you for your valuable feedback on Masala

A
Astha
Made tasty pickle

Used this masala to make pickle at home, turned out delicious

Thank you for your feedback on Masala

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