Saturday, 13 June 2015

Spice Mango Pickle

Spice Mango Pickle
1kg raw green mangoes
1/4 cup methi ka dana/methi kuria
½ cup split mustard seeds / rai kuria
½ cup red chilli powder
4 tbsp fennel seeds powder
2 tbsp turmeric powder
½ tbsp asafoetida
½ cup heaped rock salt
3.5 cups  mustard oil add more if required
Rinse the mangoes and then dry them with a clean kitchen towel. Chop the mangoes into bite sized pieces. Take all the chopped mangoes in a mixing bowl. Add the fenugreek seeds dal, split mustard seeds, fennel seed powder,  turmeric powder, red chili powder and rock salt.Mix very well with a clean spoon.Now add this pickle mixture in a sterilized glass Heat the  mustard oil till it reaches its smoking point. switch off the flame. Add asafoetida,  cool the mustard oil completely. Add the cooled mustard oil to the pickle mixture. The oil has to float at least 2 inches above the top.Close the jars tightly and keep it in the sun  for 15 days till the mangoes soften a bit and become tender. Stir the jar after every 2 to 3 days with a clean sterilized spoon.

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