Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious. The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged. So here is the recipe of mango pickle:
- Raw Mangoes 500 grams
- Mustard Oil filtered 1 cup
- Fennel seeds (saunf) 2 1/2 tablespoons
- Fenugreek seeds (methi dana) 1 tablespoon
- Salt 3 1/2 teaspoons
- Turmeric powder 2 1/2 teaspoons
- Split mustard seeds (rai ki dal) 2 teaspoons
- Red chilli powder 2 tablespoons
- Onion seeds (kalonji) 2 teaspoons
- Chickpeas (kabuli chana) 1/4 cup
- Heat mustard oil in a non stick pan till it starts to smoke. Set aside to cool.
- Cut mangoes into quarters, remove the tender seeds, then cut into smaller pieces and put into a large bowl.Crush fennel seeds and fenugreek seeds.
- Add salt, turmeric powder, crushed spices, split mustard seeds, red chilli powder, onion seeds and chickpeas and mix well.
- When the oil is cooled add half of it and mix. Keep the bowl in the sun for 3-4 days. Transfer into a porcelain or glass jar and add the remaining oil so that all the mango pieces are well covered.Keep this in the sun for further 12-15 days. Serve.