Mango pickle

May 19, 2021

Mango pickle

Ingredients

Mango : 20 (4 cups chopped)

Sea salt : about 3 - 4 tblsp

Masala:

Asafetida (shankar brand hing) : 1 inch piece

Pepper : 1 tsp

Fenugreek : 1/4 tsp

Mustard : 3 tblsp

Turmeric powder : 1/2 tsp

Kashmiri chili powder : around 6 - 8 tblsp

Oil : 1/2 cup

Procedure :

Deseed the mangoes, cut them into small pieces, add salt and mix well. Cover them with a plate and put some weight over them. During this process it will produce brine.

Next day separate the brine from the salted pieces, boil and cool it; and reserve for later use.

Sundry 2 tblsp mustard or just warm them up on a hot pan and crush them to make a course powder using a mortar or grinding stone.

Heat 2 tblsp oil in a saucepan and put in the asafetida and pepper corns, when they start cracking add fenugreek seeds and 1 tblsp mustard and fry till the mustard change to a gray colour. Then add turmeric powder and switch the flame off. Grind the fried spices on a grinding stone.

Add the ground spices to the salted mango pieces along with the crushed mustard and chili powder.

Mean while heat the remaining oil (just until you see some tiny bubbles at the bottom of the pan) and allow it to cool, after cooling add it to the pickle. Also add some of the brine which was separated in the beginning to adjust the salt and the consistency. Put the pickle in sterilized jars and top it with some of the oil and store. Refrigeration will preserve it longer.