Thursday, 20 September 2012

Hot Sour Mango Pickle




2 ½ kg mangoes
2 cups salt
1 cup fenugreek seeds (pounded)
1/2 cup mustard seeds (pounded)
1 ½ cups red chilli powder
1/4 cup turmeric powder
1/4 cup asafoetida
1 cup oil for masala
6 cups oil for topping.

Clean mangoes with a wet cloth. Cut each mango into 8 small pieces, and set aside.
Prepare the masala: in a big thali, mix in all the ingre¬dients from salt to asafoetida, 1 cup oil, and blend
thoroughly.
Sprinkle half a cup of this masala into a big jar. Rub the remaining masala onto the mango pieces, put them in the jar, and seal well.
On the third day, pour in the oil until all the mangoes are completely covered.
As a variation, one or two cups of the masala may be set aside before mixing in the mangoes. Then, cucumber, cauliflower, onions, knol-khol and similar vegetables may be cut into small pieces and tossed together with the masala, for a quick, fresh, tasty salad.

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