Mango and Vegetable pickle

Ingredients:

21 Nos tender and raw mangoes
125 grams yellow mustard seeds
50 grams fenugreek seeds
100 grams chilli powder
100 grams corriander seeds
50 grams anise seeds
500 grams carrots
100 grams each of tindlis and cluster beans
1 1/2 kilo mustard oil
Salt, Turmeric powder

Method:

Peel and slice the mangoes. Sprinkle on them salt and turmeric powder liberally and set them aside in a covered bottle for 3 days. Squeeze out all the water and set aside. Peel and cube the carrots, string the beans and slit the tindlis halfway through. Peel 50 grams garlic.

Pound together fenugreek and anise seeds. Heat 1/2 kilo oil to smoking and toss in garlic and all the spices with the exception of mustard. Fry nicely and remove from fire. Cool and mix in all the vegetables, mustard and mangoes.

Put in a jar with a tight-fitting lid. Now heat the remaining oil to smoking and pour in. Cover tightly and set aside for 2 weeks. This pickle lasts for 1 year.

You may also want to have a look at:

Other Indian varieties of Chutneys

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