Ingredients
3 medium raw firm mangoes-chopped in chunks
1 tbsp crushed mustard seeds
1/2 tbsp crushed fenugreek seeds (methi)
1/4 tbsp aniseed(saunf)
1/2 cup red chilli powder
1/2 cup salt
1/5 cup turmeric powder
1 cup oil (any refined oil) glass
china or earthen pickle jar
Method
Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.Shake the jar so the pieces are evenly coated.
Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days. On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.
Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
In a large plastic or glass bowl, mix all the dry ingredients left. Add the mangoes add half the oil mix very well with clean dry hands or a spatula.
Transfer to a clean jar and press down lightly. Pour remaining oil on top. Allow to marinate for 10 days before using.
Take out in small quantities for use in a small glass jar. The main jar should always have a layer of oil floating on top.
Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.
3 medium raw firm mangoes-chopped in chunks
1 tbsp crushed mustard seeds
1/2 tbsp crushed fenugreek seeds (methi)
1/4 tbsp aniseed(saunf)
1/2 cup red chilli powder
1/2 cup salt
1/5 cup turmeric powder
1 cup oil (any refined oil) glass
china or earthen pickle jar
Method
Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.Shake the jar so the pieces are evenly coated.
Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days. On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.
Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
In a large plastic or glass bowl, mix all the dry ingredients left. Add the mangoes add half the oil mix very well with clean dry hands or a spatula.
Transfer to a clean jar and press down lightly. Pour remaining oil on top. Allow to marinate for 10 days before using.
Take out in small quantities for use in a small glass jar. The main jar should always have a layer of oil floating on top.
Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.
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