Yield: 1 servings
|3 mediums||Raw firm mangoes-chopped in chunks|
|1 tablespoon||Crushed mustard seeds|
|½ tablespoon||Crushed fenugreek seeds; (methi)|
|¼ tablespoon||Aniseed; (sauf)|
|½ cup||Red chilli powder|
|¼ cup||Turmeric powder|
|1 cup||Oil; (any refined oil)|
|Glass; china or earthen|
|; pickle jar|
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 1½ 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.