(green mango pickle)
50 tender green (small) mangoes
6 cups salt
1 kg sweet oil
1 inch piece asafoetida (15 gm approx.)
1 inch piece turmeric
2 level tbsp fenugreek
14 level tbsp mustard seeds
16 level tbsp chilli powder
Wipe the mangoes, slit them lenghtwise into fours leaving the seeds inside. Stuff each mango with salt and keep under heavy weight for three days turning them after two days. On the fourth day heat the oil till smoke appears over the oil. Add asafoetida, turmeric and fenugreek. Keep the pan down from the fire before thew spices turn too brown. With a dry spoon remove the spices and keep aside in a dry container. Add 7 level tablespoons of mustard seeds to the hot oil and allow to cool slowly.
Roast the remaining 7 tablespoons of mustard seeds (in a dry frying pan) slightly pound well and keep aside. Grind the asafoetida, turmeric and feungreek fine and keep aside.
Mix the chilli powder and all other ground ingredients with the water that collects around the mangoes. Remove the seeds from the mangoes, stuff the masala into each mango, arrange the mangoes in a jar and pour the cold oil over the mangoes. Oil level should be 1 inch above the mangoes. This pickle can be eaten after a month.
Note: Water should not be used whilst grinding, and all vessels should be clean and dry before use.
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