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Indian Hot Mango Pickle

Madhuri.Dixit's picture
Ingredients
  Mangoes 5 Large, #ref! (Unpeeled)
  Salt 2 Tablespoon
  Corn oil 4 Tablespoon
  Onion seeds 1⁄2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Fenugreek seeds 1⁄4 Teaspoon
  Crushed coriander seeds 1⁄4 Teaspoon
  White cumin seeds 1⁄4 Teaspoon
  Fennel seeds 1⁄4 Teaspoon
  Crushed dried red chilies 1⁄4 Teaspoon
  Fresh ginger root 1 Inch, grated
  Curry leaves 2
  Chili powder 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
Directions

Wash the mangoes and cut into 2.5 cm (1 inch) pieces, discarding the seeds.
Rub the salt on the pieces and leave overnight.
Squeeze out all the liquid from the pieces, then leave to dry for a minimum of 6 hours.
Heat the oil and fry all the whole spices for about 1 minute.
Remove from the heat and add the chilli powder, turmeric, ground coriander and salt.
Blend everything together, then add the mango pieces.
Return to the heat and stir-fry for about 2 minutes.
Set aside to cool, then store in airtight containers.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegan, Vegetarian
Ingredient: 
Mango
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
90

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