Tender Mango Pickle
Mango pickle prepared with tender mangoes which can be preserved for months.
Ingredients
- 500 gms Raw tender mangoes
- 75 gms Crystal salt
- 0.75 tbsp Mustard seeds
- 0.75 tbsp Fenugreek seeds
- 2.5 tbsp Kashmiri chili powder
- 1 tsp Turmeric
- 1 tsp Asafetodia
- 0.25 cup Sesame oil
Instructions
- 1Wash and thoroughly dry the mangoes with a cloth to ensure no water remains. Layer the mangoes and crystal salt alternately in a bharani, repeating the process three to four times. Secure the mouth of the bharani with a cloth and set aside for three weeks.
- 2After three weeks, open the bharani and strain the mangoes, reserving the salt water. Roast the mustard and fenugreek seeds separately, then grind them into a powder. Lightly roast the chili powder, turmeric, and asafetodia. Heat the sesame oil until it reaches a boil, then set aside.
- 3Coat the mangoes with the roasted spice mixture. Gradually add the reserved salt water until a semi-thick gravy forms. Transfer the mixture to a glass bottle.
- 4Pour the boiled sesame oil over the mango mixture and seal the bottle with a tight lid. This helps prevent fungal growth. Allow the pickle to mature for two weeks before use.
Nutrition Facts
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