Kangra Mango Pickle
|Green mangoes||2 Kilogram (Tender)|
|Salt||3⁄4 Cup (12 tbs)|
|Chili powder||100 Gram|
|Fenugreek seeds||50 Gram|
|Turmeric powder||1⁄2 Teaspoon|
|Mustard oil||1⁄2 Kilogram|
|Asafoetida||3⁄4 Pinch (Tiny Pinch)|
Skin, deseed and cut mangoes into fingers.
Place in a thali and apply a little mustard oil to them.
Roast methi over a slow fire on a griddle and powder fine.
Crush raw ajwain to a rough powder.
Apply these with salt, chilli and turmeric powders to mango fingers.
Place asofoetida, red chilli and a few drops of mustard oil in a flat plate.
Place a red, hot coal over these and cover plate with the mouth of the upturned jar into which pickle is to be stored.
As soon as the jar is filled with smoke, fill with pickle and close jar.
Next day, open jar and pour in the remaining mustard oil.
Close and store.
Will keep several months.