Martban Hard Back Punjabi Mango Pickle

The process of making Martban's Punjabi Mango Pickle is a meticulous art that upholds the culinary traditions of Punjab. Here is a glimpse into the steps involved:

Step 1: Selection of Mangoes - Only the freshest and firm raw mangoes are chosen for the pickle. These mangoes are carefully washed, peeled, and sliced into uniform pieces.

Step 2: Sun-drying - The mango slices are spread out on clean, dry trays and left to dry under the warm sun. This step helps remove excess moisture from the mangoes and enhances their natural tanginess.

Step 3: Spices and Masala - A mix of whole spices, including mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds, is ground to a fine powder. This masala blend forms the soul of the pickle, imparting its distinctive flavor.

Step 4: Marination - The sun-dried mango slices are gently tossed in the freshly ground masala blend, ensuring that each slice is coated evenly. The mangoes are left to marinate in this aromatic blend, allowing the flavors to meld together.

Step 5: Mustard Oil Infusion - In a large vessel, pure kachi Ghani mustard oil is heated to a smoking point. The heated oil is then poured over the marinated mango slices, creating a seal that preserves the pickle and infuses it with the pungency of mustard.

Step 6: Maturation - The pickle is carefully stored in airtight Martban jars and left to mature for several weeks. During this time, the flavors intensify, and the mangoes absorb the spices, resulting in a rich and tasty pickle.

Martban's Punjabi Mango Pickle is a versatile condiment that pairs perfectly with a variety of dishes, adding a burst of tanginess and spiciness. Here is a recipe of a traditional Punjabi dish that complements the pickle:Name: Aloo Paratha with Martban's Punjabi Mango Pickle

Ingredients:

• 2 medium-sized potatoes, boiled and mashed
• 1 cup whole wheat flour
• 1 teaspoon oil
• Salt to taste
• 1 teaspoon red chili powder
• 1 teaspoon roasted cumin powder
• Ghee or oil for cooking
• Martban's Punjabi Mango Pickle for serving

Instructions:

• In a mixing bowl, combine the whole wheat flour, oil, and a pinch of salt. Gradually add water and knead into a soft dough. Cover the dough and set it aside for 15-20 minutes.
• In a separate bowl, mix the mashed potatoes, salt, red chili powder, and roasted cumin powder. Adjust the seasoning according to your taste.
• Divide the dough into equal-sized balls. Take one dough ball and roll it into a small circle on a lightly floured surface.
• Place a spoonful of the potato mixture in the center of the rolled dough circle. Bring the edges of the dough together and seal the filling completely.
• Gently flatten the stuffed ball and roll it into a round paratha, ensuring that the stuffing does not leak out. Repeat the process with the remaining dough and potato mixture.
• Heat a tawa or griddle over medium heat. Place a rolled paratha onto the hot tawa and cook until brown spots appear on one side. Flip the paratha and cook the other side until golden brown. Apply ghee or oil on both sides while cooking to make the paratha crispy.
• Remove the cooked paratha from the tawa and serve it hot with a dollop of butter and Martban's Punjabi Mango Pickle on the side.

The combination of the flavorful Aloo Paratha with the tangy and spicy Martban's Punjabi Mango Pickle creates a delightful symphony of tastes. Enjoy this traditional Punjabi meal that will transport you to the heart of Punjab with every bite.