Mango Pickle:mouthwatering pickle receipe
Ingredient
- 500 gms raw mango
- 2 tbsps turmeric powder
- 5 tbsps salt
- 3 tbsps fenugreek seeds (methi dana)
- 4 tbsps fennel seeds (saunf)
- 3 tbsps mustard seeds
- 1 tbsp onion seeds (kalonji)
- 2 tsps coriander seeds
- 1 tsp cumin seeds
- Asafetida a large pinch(HING)
- 2 tbsps red chili or more for more chatak achar
- 2 cups mustard oil
Method:
- Wash and wipe the mangoes dry. Cut them into half, remove seed and then cut into one inch sized cubes.
- Put the pieces in a bowl, add turmeric powder and three tablespoons of salt, mix well and allow to rest fortwo hours.
- Drain out excess moisture.
- Grind fenugreek seeds, fennel seeds, mustard seeds, half the onionseeds, coriander seeds and cumin seeds to a coarse powder.
- Add asafetida, red chili powder and theremaining salt and mix well.
- Heat mustard oil in a pan to smoking point, remove and let it coolthoroughly.
- Mix half of the oil with the coarsely ground powder.
- Add this to the mango pieces. Mix well to
coat the mango pieces. Sprinkle the remaining onion seeds on top and mix. - Allow it to stand for threedays.
- On the fourth day transfer it into a porcelain jar, add the remaining oil and mix well.
- Cover the jarwith muslin cloth, tie with a string and let the pickle mature for twelve to fifteen days in sun.
- Rememberto shake the contents at least once a day.
- You can start using the pickle now.
Mango Pickle Youtube
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