Cajun Style Spicy Mango Pickle
|Turmeric powder||1 Tablespoon|
|Mustard oil||2 Cup (32 tbs) (Or Little More, Preferably Use Mustard Oil)|
|Red chili powder/50 dried red chilies||200 Gram|
|Broil and powder roughly:|
|Fenugreek seeds||2 Tablespoon (Methi Seeds)|
|Mustard seeds||2 Tablespoon (Rai)|
|Aniseeds||2 Tablespoon (Saunf)|
|Nigella||2 Tablespoon (Kalaunji)|
|Asafoetida||5 Gram (A Small Piece)|
1. Wash, wipe dry and cut each mango into 8-10 pieces. Discard the seeds. Sprinkle some salt and turmeric powder, mix thoroughly, put mango pieces into a jar and sun for 3-4 days until they get a little soft.
2. Remove water from the pieces by straining. Discard the water and put pieces into a wide-mouthed stainless steel vessel. Set aside.
3. Dry roast the masalas one at a time until done, and remove from kadai. Add 1 tablespoon or so of oil, fry the asafoetida and red chillies, and add to the rest of the masalas. Powder roughly in a mixer-grinder.
4. Mix the masala powder with about a cup of oil, add the mango pieces, and mix thoroughly to coat all the pieces. Put them back in the jar.
5. Pour the rest of the oil on top, cover jar and and keep in the sun for a week or so or until well blended. Check for oil before storing. If not sufficient, add some more at this stage.