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Stuffed Sour Mango Pickle

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Stuffed Sour Mango Pickle is a mouthwatering dish that brings back fond childhood memories. I still remember my mom cooking this spicy pickle and storing it up for a whole month. Try this wonderful Stuffed Sour Mango Pickle recipe.
  Medium mangoes 1 Kilogram (Raw)
  Salt 150 Gram
  Red chili powder 2 Teaspoon
Ground spices
  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
  Aniseeds 25 Gram
  Turmeric 1 Teaspoon

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.

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Stuffed Sour Mango Pickle Recipe