tender mango pickle
Mango pickle prepared with tender mangoes which can be preserved for months.
Cooking Time
7min
Prep Time
20 min
Serves
15
Categories
Lunch
Cooking tools used
Mixer Grinder
Cuisines
Indian - Malabar cuisine
Ingredients
Main Section
Raw tender mangoes
500
gms
Crystal salt
75
gms
mustard seeds
3/4
tbsp
fenugreek seeds
3/4
tbsp
kashmiri chili powder
2 n 1/2
tbsp
turmeric
1
tsp
Asafetodia
1
tsp
sesame oil
1/4
cup
Step 1
Wash n wipe the mangoes with a cloth. There should not be any water content. Store the mangoes in a bharani by adding one layer salt n another layer mangoes. Continue this process three to four times. Tie the mouth of the bharani with a cloth. Open it only after three weeks
Step 2
After three weeks open it n sieve it. Keep the sieved salt water aside. Roast mustard n fenugreek seeds separately n powder it. Also roast for few secs chillie powder, turmeric n asafetodia. Also boil the sesame oil n keep aside.
Step 3
Smear to the mangoes all roasted ingredients. Add sieved salt water little by little until it turns out to be a semi thick gravy. Transfer it to a glass bottle.
Step 4
Finally add the sesame oil n close it with a tight lid. By adding sesame oil we can avoid any sort of fungus. Use it after two weeks.
