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Spicy Mango Pickle
Ingredients:
- 30 raw very tender large mangoes
- 1 kilo salt
- 1 tea cup coarsely ground fenugreek seeds.
- 1/2 tblsp Asafoetida, 6 tblsps. turmeric powder
- 10 cloves, 4-inch piece cinnamon stick, broken into bits
- 1 cup coarsely pounded mustard seeds
- 1 cup chilli powder
- 1 kilo til oil, 3/4 cup castor oil.
Method:
Mix turmeric powder in castor oil and set aside. Wash and cut the mangoes into small pieces. Apply castor oil on them and set them aside for 1 hour. Broil the salt on girdle and set aside.
Heat the oil and add asafoetida. When it dissolves, add the rest of the spices and salt. Remove from fire, cool and put in the mangoes. Put in a clean airtight jar 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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