Thursday, Dec 20 2007

Home News Business Movies Astrology Food Samachar Shopping Sports Videos    More   Veg Recipes | Non Veg Recipes | User Recipes | Expert Recipes | Health & Nutrition | Tips | Post a Query | Post a Recipe | My Bawarchi

Spicy Mango Pickle

Ingredients

3 medium raw firm mangoes-chopped in chunks
1 tbsp crushed mustard seeds
1/2 tbsp crushed fenugreek seeds (methi)
1/4 tbsp aniseed (sauf)
1/2 cup red chilli powder
1/2 cup salt
1/5 cup turmeric powder
1 cup oil (any refined oil)
glass, china or earthen pickle jar

Method

1. Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.
2. Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.
3. On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.
4. Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
5. In a large plastic or glass bowl, mix all the dry ingredients left.
6. Add the mangoes add half the oil mix very well with clean dry hands or a spatula.
7. Transfer to a clean jar and press down lightly.
8. Pour remaining oil on top. Allow to marinate for 10 days before using.
9. Take out in small quantities for use in a small glass jar.
10. The main jar should always have a layer of oil floating on top.

Note:

Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.

---

Rajasthani Dishes Index