>> Tuesday, June 3, 2014
Unripe Mango - 3 cups
Oil - 1 & 1/2 cup
Salt - 1/2 cup
Red Chili powder - 1/2 cup
Turmeric - 1 tsp
Mustard - 1/4 cup
Methi / Fenugreek - 1 tsp
Garlic - 1/4 cup cloves with skin
Mustard - 1 tsp
Hing - 1/2 tsp
Garlic - 5 - 6 cloves
How to make the Mango Pickle
Wash and cut the mangoes into 1 inch pieces. Pat dry and mix with turmeric and salt. Store in an vessel covered with cloth and keep it aside for 2 days.
After two days, add the red chili powder, garlic paste, crushed along with skin.
Dry roast the mustard and methi seeds. Cool and grind to a fine powder. Mix this to the mango pieces and toss well.
Heat the oil to hot, switch off, when it is almost cooling down, add the hing, mustard and garlic. Allow it to cool. Then add to the mango pieces, mix well and again cover with cloth and keep it aside for two days.
You can use the pickle after two days.
This pickle stays good for nearly 15 - 20 days. Since its not kept under sun, it's safe to refrigerate it when you are not using it.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41