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Ingredientes
- 1 kg Mango pcs, (cut and deseeded)
- 1/2 Tbsp. Kalonji, (nigella seeds)
- 1/2 Tbsp. Saunf, (aniseeds) coarsely crushed
- 1/2 Tbsp. Methi, (fenugreek) seeds coarsely crushed
- 1/2 c. Salt
- 2/3 c. Chilli pwdr red
- 2 Tbsp. Turmeric
- 2Â 1/2 c. Mustard oil approx.
Direcciones
- Take mango pcs in large wide bowl or possibly jar.
- Pour all ingredients over them, except oil.
- Mix very well with clean dry hands of wooden spatula.
- Keep in sun for 4 days.
- Stir once, check for taste.
- Heat oil very well until smoky.
- Cold to almost room temperature
- Add in to pickle and mix well.
- Pour into clean, dry pickle jars.
- Press down firmly with back of the spoon.
- There should be sufficient oil to create a layer over surface of pickle.
- Tie with a thin muslin, before placing lid.
- Allow to mature for 10-12 days before using.
- Note: Store carefully as shown above to keep pickle from going bad.
- Making time: 30 min (total maturing time 15 days)
- Makes: 1 1/2 kg pickle (approx.)
- Shelflife: 10-12 months.
