Sliced Mango Pickle
|Oil||1⁄2 Cup (8 tbs)|
|Salt||1⁄2 Cup (8 tbs)|
|Turmeric powder||1⁄2 Teaspoon|
|Chili powder||1⁄2 Tablespoon|
|Mustard powder||1⁄2 Tablespoon|
|For dry roast and powder|
|Sesame seeds||1 Tablespoon|
|Fenugreek seeds||1⁄2 Teaspoon|
|Mustard powder||1⁄2 Teaspoon|
|Curry leaves||3 (1 Sprig)|
1. Clean and peel the mangoes. Cut into thin slices.
2. Chop the chillies.
3. Season the mustard and curry leaves in hot oil. Add the chopped chillies and mango slices, and fry on low heat until the mangoes turn soft. Add the chilly powder, turmeric and salt and continue to fry until the oil surfaces. At this stage you may add a tablespoon of sugar if the mangoes are too sour. Remove from fire.
4. Add the mustard and masala powders, and mix well.
5. Cool and bottle.