Stuffed Sour Mango Pickle
|Medium mangoes||1 Kilogram (Raw)|
|Red chili powder||2 Teaspoon|
|Thymol mustard seeds||1 Teaspoon|
|Oil||250 Milliliter (Use As Much To Cover The Mangoes)|
|Ground mustard seeds||100 Gram|
|Onion seeds||2 Teaspoon|
|Methi seeds||25 Gram|
Roast methi seeds, aniseed and onion seeds and grind coarsely.
Wash and dry the mangoes.
Slit them into 4 sections, remove the stones and keep them joined at the bottom.
Mix ground spices, red chilli powder, salt, turmeric, mustard seeds together, then make a thick paste with a little oil.
Fill the masala paste into the mangoes.
Put stuffed mangoes in a clean jar.
Pour enough oil to cover them.
Cover the jar closely.
Keep it in the sun for only 4 days and shake it every other day.
Then keep the jar for 15 days in a room until mangoes are soft.