Spicy Mango Pickle Recipe
Servings: 1
Ingredients
- 3 med Raw hard mangoes-minced in chunks
- 1 Tbsp. Crushed mustard seeds
- 1/2 Tbsp. Crushed fenugreek seeds, (methi)
- 1/4 Tbsp. Aniseed, (sauf)
- 1/2 c. Red chilli pwdr
- 1/2 c. Salt
- 1/4 c. Turmeric pwdr
- 1 c. Oil, (any refined oil)
- Â Â Glass, china or possibly earthen pickle jar
Directions
- Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.
- Shake the jar so the pcs are proportionately coated. Keep aside shake jar in a pendulum motion every 10-12 hrs, for 2 days.
- On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 min.
- Spread out on an old kitchen towel for 1 1/2 to 2 hrs. Don't use white cloth, since turmeric will stain the fabric or possibly use disposable.
- In a large plastic or possibly glass bowl, mix all the dry ingredients left.
- Add in the mangoes add in half the oil mix very well with clean dry hands or possibly a spatula.
- Transfer to a clean jar and press down lightly.
- Pour remaining oil on top. Allow to marinate for 10 days before using.
- Take out in small quantities for use in a small glass jar.
- The main jar should always have a layer of oil floating on top.
- Note:Press down the pcs and masala firmly. This pickle won't go bad for over a year even at room temperature.
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