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Author: Suganya Hariharan
Recipe type: Main
Cuisine: Indian
Prep time: 8 hours
Cook time: 10 mins
Total time: 8 hours 10 mins
Serves: 3 cups
Ingredients
Mangoes – 5 small, or 3 big, or 3 cups , chop with skin
Turmeric powder - 2tsp
Asafoetida powder – 1 tsp
Split Fenugreek seeds – 2 tbsp (methi kuria ), you can use whole fenugreek seeds
Broken Mustard seeds – 2 tbsp (rai kuria), you can use whole mustard seeds
Red chilli powder – ¼ cup
Red chilli – 3
Nigella seeds (Kalonji) – 1 tbsp
Fennel seeds, coarsely powdered – 1 tbsp
Coriander seeds – 1 tbsp
Mustard oil – ½ cup, (or sesame oil, but do not heat if sesame oil)
Garlic – 4 (Remove the extra outer layers of garlic and keep just one thin layer intact with the pod.)
Salt – ¼ cup
Instructions
Wash mangoes and dry them completely. You are doing this to make sure there is no moisture or dust left there.
Cut the mangoes in half, deseed them and cut them into 1 inch pieces.
Take a bowl, combine 1 tbsp salt, turmeric powder and cut mangoes. And soak them overnight or 6 hours until the mangoes release a large quantity of water.
Drain the mangoes and place in a clean cloth/tissue for 2 hours.
Heat a pan, roast the coriander seeds, red chilli for a min. Turn off the heat, cool it and blend them coarsely.
Heat oil in a pan and keep aside till it cools down.
In a bowl which is completely dry, combine the mangoes, salt, oil and other ingredients. Mix well.
Store it in a container for a week or two till they completely get the flavor and tenderness in the pickle. And they are ready to use
Note: You can use whole fenugreek seeds and mustard seeds and grind them.
