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Categories:
mangoes fenugreek seeds fennel seeds cumin kalonji coriander seeds mustard seeds salt red chile turmeric powder oil
Viewed: 31 - Published at: 6 years agoIngredients
- 2 kg raw mangoes
- 3 tablespoons fenugreek seeds
- 6 tablespoons fennel seeds
- 1 tablespoon cumin seed
- 1 tablespoon kalonji, Onion Seeds
- 2 tablespoons coriander seeds
- 3 tablespoons mustard seeds
- 8 -10 tablespoons salt, as per taste
- 1 -2 tablespoon crushed red chile
- 1 tablespoon turmeric powder
- 4 -6 cups smoked mustard oil
Method
- cube the raw mangoes skin on and stone in.
- In a large spacious bowl toss in the mangoes with salt, cover and place under the sun for 2 to four hours (depends on the intensity).
- Dry roast each of the whole spices till they exude aroma, keep asde to cool. once cooled down grind them coarsely and keep aside. mix in the crushed chillies and turmeric powder.
- smoking of mustard oil - heat the oil on high till smoky. let it cool down before using.
- After 2-4 hours the mangoes would have oozed out some liquid, which needs to be drained out.
- Add half of the cooled oil to the spice mixture and then toss in the mango cubes and set aside overnight.
- Next day pour more oil (remember to check if the oil covers up the pieces of mangoes) mangoes need be immersed in oil to keep them from developing mold.
- transfer this into a glass jar and cover it with a muslin cloth and keep it outdoors in the sun for the pickle to "mature" it takes over a week or 2 to be ready for consumption. (again depending on the sun).
- Keep mixing the pickle one in a while with a clean dry ladle. once done this stays good for a year and above. Do not refrigerate.
