Ingredients:
Sour Raw medium sized mangoes: 5 No’s
Ground mustard seeds powder: 1 cup
Home made Ginger Garlic paste: 1 cup
1Tsp: Zeera
1Tsp: Mustardseeds
½ tsp: Methi seeds
Red Chilli Powder: 1 cup (Use the chilli powder specially used for pickles, which gives you good colour and spice. We use three mangoes brand)
Salt: 1 Cup
1 ½ cup: Groundnut oil/ Sesame oil.
METHOD
Wash the mangoes and wipe them dry with a cloth (We can have the mango cut for pickles by the vendors during the mango season) they cut the mangoes keeping the wedges with inner shell intact. One’s dry; remove the thin layer formed over the inner shell. Make sure to do this, else the pickle might spoil. Ensure that all the mango pieces are completely. Now spread the mango pieces over a dry cloth, while you get the spices readied for the mango pickle.
We get peeled garlic cloves and cleant ginger, so all I need to do is, to let them dry, ensuring no moisture in them. Now cut the ginger. Wipe them properly and grind equal quantity of ginger and garlic to a fine paste.
Heat oil in a heavy bottomed vessel still fuming hot and then turn off the flame.
In another pan heat oil and temper it with few mustard seeds, when it crackles, add methi and zeera. Keep aside.
Grind one cup of mustard seeds to a fine powder. In a big vessel, mix the mustard powder, chilli powder and salt well, to that add ginger garlic paste. Mix well, now add the mango pieces. Mix them with your hand instead of a ladle. Make sure the mixture is well applied over all the mangoes. By now the tempered oil has cooled down , add it to the mango mixture and mix well. Rest of the heated oil can now be added to the mixture. Now mix the whole thing properly with a ladle, ensure that the masala coats the mangoes well. Cover it with a lid and keep aside for 3 days. On the third day check if oil is floating to a height of ½ inch above the pickle, otherwise add some more oil. Mix with a clean and dry ladle. Now you can store them in sterilized air tight containers. The pickle stays good for a year.
Sour Raw medium sized mangoes: 5 No’s
Ground mustard seeds powder: 1 cup
Home made Ginger Garlic paste: 1 cup
1Tsp: Zeera
1Tsp: Mustardseeds
½ tsp: Methi seeds
Red Chilli Powder: 1 cup (Use the chilli powder specially used for pickles, which gives you good colour and spice. We use three mangoes brand)
Salt: 1 Cup
1 ½ cup: Groundnut oil/ Sesame oil.
METHOD
Wash the mangoes and wipe them dry with a cloth (We can have the mango cut for pickles by the vendors during the mango season) they cut the mangoes keeping the wedges with inner shell intact. One’s dry; remove the thin layer formed over the inner shell. Make sure to do this, else the pickle might spoil. Ensure that all the mango pieces are completely. Now spread the mango pieces over a dry cloth, while you get the spices readied for the mango pickle.
We get peeled garlic cloves and cleant ginger, so all I need to do is, to let them dry, ensuring no moisture in them. Now cut the ginger. Wipe them properly and grind equal quantity of ginger and garlic to a fine paste.
Heat oil in a heavy bottomed vessel still fuming hot and then turn off the flame.
In another pan heat oil and temper it with few mustard seeds, when it crackles, add methi and zeera. Keep aside.
Grind one cup of mustard seeds to a fine powder. In a big vessel, mix the mustard powder, chilli powder and salt well, to that add ginger garlic paste. Mix well, now add the mango pieces. Mix them with your hand instead of a ladle. Make sure the mixture is well applied over all the mangoes. By now the tempered oil has cooled down , add it to the mango mixture and mix well. Rest of the heated oil can now be added to the mixture. Now mix the whole thing properly with a ladle, ensure that the masala coats the mangoes well. Cover it with a lid and keep aside for 3 days. On the third day check if oil is floating to a height of ½ inch above the pickle, otherwise add some more oil. Mix with a clean and dry ladle. Now you can store them in sterilized air tight containers. The pickle stays good for a year.
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