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Receta Spicy Mango Pickle
by Global Cookbook

Spicy Mango Pickle
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Ingredientes

  • 3 med Raw hard mangoes-minced in chunks
  • 1 Tbsp. Crushed mustard seeds
  • 1/2 Tbsp. Crushed fenugreek seeds, (methi)
  • 1/4 Tbsp. Aniseed, (sauf)
  • 1/2 c. Red chilli pwdr
  • 1/2 c. Salt
  • 1/4 c. Turmeric pwdr
  • 1 c. Oil, (any refined oil)
  •     Glass, china or possibly earthen pickle jar

Direcciones

  1. Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.
  2. Shake the jar so the pcs are proportionately coated. Keep aside shake jar in a pendulum motion every 10-12 hrs, for 2 days.
  3. On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 min.
  4. Spread out on an old kitchen towel for 1 1/2 to 2 hrs. Don't use white cloth, since turmeric will stain the fabric or possibly use disposable.
  5. In a large plastic or possibly glass bowl, mix all the dry ingredients left.
  6. Add in the mangoes add in half the oil mix very well with clean dry hands or possibly a spatula.
  7. Transfer to a clean jar and press down lightly.
  8. Pour remaining oil on top. Allow to marinate for 10 days before using.
  9. Take out in small quantities for use in a small glass jar.
  10. The main jar should always have a layer of oil floating on top.
  11. Note:Press down the pcs and masala firmly. This pickle won't go bad for over a year even at room temperature.