Preparation Time: 1 hr
Makes a Big Jar
· 25-30 medium sized green mangoes
· 1 1/2 cups salt
· 1 1/2 cups red chili powder or equivalent dry red chillies
· 1 cup mustard seeds
· 2 teaspoon fenugreek seeds
· 1 tablespoon asafoetida powder
· 1 tablespoon turmeric powder
· 1 tablespoon cummin seeds
· 5 cups mustard oil
· 1 tablespoon aniseed
· 1 tablespoon coriander seeds
· ½ tablespoon omum seeds
· ½ tablespoon black seeds
METHOD:
· Cut the mangoes including the hard seed and make it at least 16 pieces per mango.
· Wash and spread the mango pieces on a dry cloth to dry about an hour, preferably in the Sun.
· Dry roast the dry red chilies, mustard seeds, fenugreek seeds, cummin seeds, aniseed, coriander seeds, omum seeds separately, consecutively.
· Heat the oil and cool completely, meanwhile add asafoetida powder and black seeds and let it cool.
· Put the salt and Turmeric powder onto the mangoes and mix it properly.
· Mix all the ingredients properly while putting the oil slowly. Mix well.
· Store in an Airtight Jar. On alternate days turn the pickle well. The pickle will be ready in a day or two.
HERE IS A SMALL DEMONSTRATION OF WHAT I DO THROUGH PICTURES.
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Thank you, will be posting more food recipes, specially for the younger generation.
See you all soon. Until then, take care of yourself, eat healthy and stay happy.
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