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Mango Ginger Pickle

Chef.Foodie's picture
Ingredients
  Mangoes 1 Kilogram
  Salt 250 Gram
  Ginger 150 Gram
  Garlic 100 Gram
  Curry leaves sprigs 4
  Chili powder 150 Gram
  Turmeric powder 1 Tablespoon
  Mustard seeds 2 Teaspoon
  Fenugreek seeds 2 Teaspoon
  Oil 3⁄4 Cup (12 tbs)
Directions

1. Wash, wipe and cut the mangoes into 8-10 pieces each. Discard the seeds.
2. Scrape the ginger, wash thoroughly, and wipe dry. Peel the garlic and grind both together to a paste.
3. Heat the oil, add the mustard and fenugreek seeds, and when done add the curry leaves. A large pinch of asafoetida can be added if desired.
4. Add the ginger-garlic paste, and saute on low heat until the oil surfaces, adding the turmeric and chilly powders while continuing to fry. Add salt, mix thoroughly, remove and cool.
5. Add the cut mango pieces to the fried masala, and mix thoroughly to coat all the pieces fully.
6. Put these into a jar, cover mouth of jar with a thin muslin cloth, and set jar in the sun for a week or so until the oil surfaces. If it appears dry add some more oil.

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: 
75

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