Ingredients
1 kg raw firm mangoes (preferably "Ladvo"), chopped in chunks
100 gms red channa (red gram)
200 gms crushed mustard seeds
200 gms fenugreek seeds
Salt as per taste (approx 150 gms)
2 tbsp turmeric
1/4 cup red chilli (as per taste)
2 cups mustard oil
Method
- Place mango chunks in a jar
- Put some salt and 1/2 of turmeric in it
- Shake the jar so the pieces are evenly coated
- Keep aside
- Shake jar in a pendulum motion every 7-8 hours, for 2 days
- On the second day, soak methi and channa separately, keep it overnight
- On third day, drain water from methi and channa
- Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes, keep the drain water
- Pat dry the mango chunks, and dry in sun for 4-5 hours on a towel
- Put methi and channa in the drained sour water from mangoes for 2 hours
- Drain methi and chana and dry them completely with the towel
- Mix all the ingredients except mango chunks
- Heat oil very well till smoky
- Let it cool
- In half the oil, add the mixed ingredients and then add mango chunks
- Mix it well, so all chunks are coated with the masala
- Transfer to a clean jar and press down lightly
- Pour remaining oil on top, oil should cover the pickle
- 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. Add more oil (after heating and then cooling it) if required.
Shelf-life: More than a year
Pickles and Jam's Index
