Ingredients:
2 medium raw mangoes
3 tbsp. salt
1 1/2 tsp. turmeric powder
1 tbsp. red chilli powder
1/4 tsp. asafoetida
1 tbsp. coarsely crushed mustard seeds
1/2 tsp. nigella seeds (optional)
Method:
- Chop mangoes into big (1") chunks.
- Discard seeds. Sprinkle 1 tbsp. salt and 1/2 tsp. turmeric.
- Rub to coat all pieces, place aside for 3-4 hours.
- Put in a colander to drain out water.
- Spread on a clean absorbent cloth for 2 hours.
- Take piece in a large bowl.
- Sprinkle all other ingredients and toss to blend evenly.
- Put pieces in a clean glass jar, keep aside.
- Allow to mature for two days in a clean dry corner.
- Shake jar daily. Refrigerate.
Making time: 30 minutes Marinating & drying time 5-6 hours Maturing time 2 days
Makes: 1 half litre jar of pickle
Shelflife: 2-3 weeks, refrigerated
Pickles and Jam's Index
