Miskut Mango Pickle

Recipe by
Total Time:
1 month
Serves:10
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Baingan Chutney , Best Punjabi Keri ka Achaar, Easy Plain Punjabi Keri ka Achaar

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Ingredients

How to Make Miskut Mango Pickle

  • Wipe the tender mangoes, slit them lengthwise into fours leaving the seeds inside.
  • Stuff each mango with salt and keep under heavy weight for three days - turning them after two days.
  • On the fourth day, heat the oil till it smokes.
  • Add asafoetida, turmeric and fenugreek.
  • Take the pan off the heat before the spices turn too brown.
  • With a dry spoon remove the spices and keep aside in a dry container.
  • Add 7 level tbsps of mustard seeds to the hot oil and allow to cool slowly.
  • Roast the remaining 7 tbsps of mustard seeds (in a dry frying pan), slightly pound well and keep aside.
  • Grind the asafoetida, turmeric and fenugreek finely and keep aside.
  • Mix the chilli powder and all the other ground ingredients with the water that comes out of the mangoes.
  • Remove the seeds from the mangoes and stuff the masala into each mango.
  • Arrange the mangoes in a jar and pour the cold oil over the mangoes.
  • Oil level should be 1 inch above the mangoes. This pickle can be eaten after a month.