Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

May 24, 2011

MANGO PICKLE (SWEET)

The mango season is in full swing and the weather is just right for making some old fashioned Anglo-Indian Mango […]
The mango season is in full swing and the weather is just right for making some old fashioned Anglo-Indian Mango Pickle. Anglo-Indian Pickles are usually hot and sweet!!!

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.

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Article written by Bridget White-Kumar
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