Ingredients:
Raw Mango - 1 kg
Salt - 1/5 cup
Red chilli - 30 gms
Fenugreek powder - 3 tspn
Punjabi Garam Masala - 1 tbsp (optional)
Turmeric - 1 tbsp
Mustard Oil - 2 1/2 cups
Method:
Remove the seeds from the mangoes and cut them into big pieces. Mix all the spices together along with 1/2 cup of mustard oil. Rub the mixture on to the mango pieces. Ensure all the pieces are evenly coated. Transfer the mango pieces to jar and pour the remaining mustard oil on top. Cover the jar with a clean thin cloth and leave it intact. Turn the mango pieces upside down every other day with a clean wooden laddle. The pickle is ready to use after 20 days. Stays good even for 2 years.
The mango should be kept covered with oil.
Raw Mango - 1 kg
Salt - 1/5 cup
Red chilli - 30 gms
Fenugreek powder - 3 tspn
Punjabi Garam Masala - 1 tbsp (optional)
Turmeric - 1 tbsp
Mustard Oil - 2 1/2 cups
Method:
Remove the seeds from the mangoes and cut them into big pieces. Mix all the spices together along with 1/2 cup of mustard oil. Rub the mixture on to the mango pieces. Ensure all the pieces are evenly coated. Transfer the mango pieces to jar and pour the remaining mustard oil on top. Cover the jar with a clean thin cloth and leave it intact. Turn the mango pieces upside down every other day with a clean wooden laddle. The pickle is ready to use after 20 days. Stays good even for 2 years.
The mango should be kept covered with oil.
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