Dry mango pickles

Name: Dry mango pickles
Cuisine: Indian
Ingredients: 2.5 kg raw mango; 225 gms salt; 1 cup mustard oil; 125 gm fennel seeds (saunf); 85 gms mustard seed (rai); 85 gms fenugreek seeds (methidana); 5 tbsp red chilli powder; 2 tbsp turmeric powder; 2 tsp asafoetida (hing)

Shivani Varshney @cookwithshivani

Udaipur

#WIS #WMJ4 #weekend #week4 #cookpad #cookpadindia #cookwithshivani #tastyfoodbyshivanivarshney

Shivani Varshney @cookwithshivani

Udaipur

#WIS #WMJ4 #weekend #week4 #cookpad #cookpadindia #cookwithshivani #tastyfoodbyshivanivarshney

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Ingredients

2 days

2.5 kgraw mango
225 gmssalt
1 cupmustard oil
125 gmfennel seeds (saunf)
85 gmsmustard seed (rai)
85 gmsfenugreek seeds (methidana)
5 tbspred chilli powder
2 tbspturmeric powder
2 tspasafoetida (hing)

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Steps

2 days

1

Wash raw mangoes and then wipe them properly with a cloth.
2

Remove the seed and slice into medium size pieces.
3

In a big bowl add mangoes pieces and salt mix well.
4

Keep covered for 2 days.
5

After adding salt, mangoes pieces release some water so collect that water in a separate bowl.
6

Now spread the mango pieces on a cloth.
7

Keep the mango pieces and the bowl in which we have collected the water in sunlight.
8

Keep both in the sun for 2 days.
9

Dry roast fenugreek seeds and fennel seeds crush to make a coarse powder. Lightly crush mustard seed.
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11

Now after two days heat mustard oil to a smoking point then let it cool down completely.
12

Mix mangoes pieces in that water and mix well.
13

Add all spices in the mango pieces and then add the oil and mix.
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15

Fill the pickle in a ceramic or glass jar and keep covered for 2 days.
16

Now cover the mouth of the jar.
17

Stir and mix it once in a day for a week.
18

After 15 days its ready to use.