Ingredients
3 kg raw firm mangoes (preferably Rajapuri mangoes)
1 cup crushed mustard seeds
1/2 cup crushed fenugreek
1/2 cup crushed dhana kari
11/2 tbsp turmeric powder
Salt as per taste
Pinch of hing
1 kg jaggery, crushed
1 kg sugar
1/4 cup - 1/2 cup red chilli (as per taste)
11/2 cup mustard oil
Method:
- Peel the mangoes and chop in to medium size chunks
- Wash the chunks
- Place it in a jar
- Add 2 tbsp salt and 1 tbsp turmeric powder
- Shake the jar so the pieces are evenly coated
- Keep aside
- Shake jar in a pendulum motion every 7-8 hours, for a day
- Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes
- Dry the chunks and let it dry on towel for 4-5 hours
- Heat 1 cup mustard oil very well till smoky
- Add dhana keri, and crushed fenugreek
- Remove from fire, and let it cool slightly
- Then add mustard, hing and salt
- Let the oil cool completely
- Then add turmeric and red chilli powder
- Mix it well
- Add sugar and jaggery
- Mix it well with hand, to make a smooth paste
- Then add mango chunks
- Keep it in a container for 2-3 days, till sugar dissolves completely, stirring occassionaly
- Put the pickle in an air-tight container and press down lightly
- Put more oil, if required as oil should float on the pickle
- The main jar should always have a layer of oil floating on top
Shelf-life: For a year
Pickles and Jam's Index
