Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
MANGO PICKLE
10 medium sized mangoes
4 tablespoons chilly powder
1- tablespoon fenugreek seeds (Methi) ground coarsely
½ teaspoon tumeric powder
4 tablespoons salt
1 tablespoon mustard powder
½ litre sesame oil or refined oil
½ of cup vinegar
½ cup sugar
Wash and dry the mangoes well.
Cut them into medium size pieces.
Throw away the seeds.
Mix the mango pieces with the chilly powder, salt, fenugreek powder, mustard powder, sugar and vinegar in a stone jar and leave in the sun for a week.
Shake the jar everyday so that all the mango pieces soak well.
After a week heat the oil in a pan till smoky.
Cool and pour over the pickle in the jar. Mix well.
The pickle is now ready for use.
Hello,
Just picked a few mangoes from our tree & am going to try my hand at making pickle with your help....Will let you know how it turns out
Cassy