Spicy Mango Pickle Recipe
Mango Pickle Ingredients:
- Medium raw firm mangoeschopped in chunks – 3
- Crushed mustard seeds - 1 tbsp
- Crushed fenugreek seeds - ½ tbsp
- Aniseed – ¼ tbsp
- Red chili powder - ½ cup
- Salt - ½ cup
- Turmeric powder - 1/5 cup
- Oil (any refined oil) – 1 cup
- Glass, china or earthen pickle jar
Mango Pickle Method:
- Place chunks in jar. Sprinkle rock salt & ½ 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 ½ 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.
