Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 md Raw firm mangoes-chopped in
- 1 tb Crushed mustard seeds
- 1/2 tb Crushed fenugreek seeds;
- 1/4 tb Aniseed; (sauf)
- 1/2 c Red chilli powder
- 1/4 c Turmeric powder
- 1 c Oil; (any refined oil)
- Glass; china or earthen
- ; pickle jar
- 1/2 c Salt
Preparation
Place chunks in jar. Sprinkle rock salt & 1/2 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 1 1/2 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. Note: 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.
