No-oil spicy mango pickle
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Raw mangoes |
| 3 | tablespoons | Salt |
| 1½ | teaspoon | Turmeric powder |
| 1 | tablespoon | Red chilli powder |
| ¼ | teaspoon | Asafoetida |
| 1 | tablespoon | Coarsely crushed mustard seeds |
| ½ | teaspoon | Nigella seeds; (optional) |
Directions
Chop mangoes into big (1") chunks.
Discard seeds. Sprinkle 1 tablespoon salt and ½ teaspoon turmeric.
Rub to coat all pieces, place aside for 3-4 hours.
Put in a colander to drain out water.
Spread on a clean absorbent cloth for 2 hours.
Take piece in a large bowl.
Sprinkle all other ingredients and toss to blend evenly.
Put pieces in a clean glass jar, keep aside.
Allow to mature for two days in a clean dry corner.
Shake jar daily. Refrigerate.
Making time: 30 minutes Marinating & drying time 5-6 hours Maturing time 2 days
Makes: 1 half litre jar of pickle Shelflife: 2-3 weeks, refrigerated Converted by MC_Buster.
Converted by MM_Buster v2.0l.