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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