Mango Garlic Pickle
|Salt||6 Tablespoon (Or Use According To Taste)|
|Garlic||12 Clove (60 gm), minced|
|Ginger piece||1 Inch, minced|
|Green chilies||20 , slit|
|Oil||3⁄4 Cup (12 tbs)|
|Turmeric powder||1 1⁄2 Teaspoon|
|Chilly powder||1 Tablespoon|
|Mustard powder||1 1⁄2 Tablespoon|
|Asafoetida powder||1⁄2 Teaspoon|
|Fenugreek powder||1 Teaspoon|
|Vinegar||1⁄2 Cup (8 tbs)|
1. Wash, wipe and cut the mangoes into medium-sized pieces, sprinkle some salt, and leave aside for a few hours.
2. Boil the rest of the salt with some water until a thick solution is formed. Keep aside this brine solution.
3. Heat the oil, add the green chillies, garlic and ginger, and saute for 2-3 minutes. Add all the masala powders, and fry for another one to two minutes. Remove from fire and cool.
4. Strain the mango pieces, discard the water, and put these into a bowl. Add the fried masalas, vinegar, and the prepared brine solution. Mix thoroughly and bottle.