Thursday, 20 September 2012

Sweet Raw Mango Pickle

Sweet Raw Mango Pickle

2 kgs raw mangoes
4 tblsps salt
1 tbIsp turmeric
1 kg jaggery
3 tblsps red chilli powder
3 tblsps oil
1 tblsp mustard seeds
1 tblsp fenugreek
10 dried, whole red chilies
1 tblsp asafoetida

Wash, peel and cut the mangoes into half-inch pieces. Mix in the salt and turmeric and set aside for one hour in a stainless steel vessel.
Squeeze out the water from the mango, add jaggery, and place the vessel on the fire. When the jaggery begins to thicken, remove from fire and add the chilli powder.
Heat oil in a small vessel, and add mustard seeds, fenugreek and the whole red chillies. When they begin to crackle put in the asafoetida.
Add this to the mango and jaggery mixture, mix well and allow to cool.
Store in a clean glass jar with a tight lid.

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