You are here

Mango Pickle

Chef.Foodie's picture
Ingredients
  Firm mangoes 1 Kilogram
  Salt 250 Gram
  Turmeric powder 1 Tablespoon
  Fenugreek seeds 2 Tablespoon
  Asafoetida 1 1⁄4 Pinch (1 large pinch)
  Mustard seeds 2 Tablespoon
  Chilly powder 10 Tablespoon
  Cloves 5
  Cinnamon piece 1 Inch
  Oil 1 1⁄2 Cup (24 tbs)
Directions

1. Wash, wipe dry and cut the mangoes into 6-8 pieces each. Put them into a large mixing bowl, sprinkle half the salt and turmeric powder, mix well, and set aside.
2. Broil salt in a kadai on low heat, and remove.
3. Into the same kadai pour one tablespoon of oil, fry the asafoetida, then the fenugreek seeds to golden brown. Remove, powder, and set aside.
4. Heat the rest of the oil, add the whole spices (cloves and cinnamon) and when done remove the kadai from fire. Add the chilly powder and salt, mix, and cool.
5. Strain the mango pieces and discard the water.
6. Pour the cooled oil over the mango pieces, add the fenugreek-asafoetida powders, and mix thoroughly.
7. Put the pickle into an earthenware jar, sun for 4-5 days, cover and store.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Pickling
Dish: 
Pickle
Restriction: 
Vegetarian
Ingredient: 
Mango
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
100

Rate It

Your rating: None
4.2125
Average: 4.2 (16 votes)