Ingredients: Mustard oil – enough to cover mangoes Raw mangoes – 1 kg Turmeric – 1 tsp Mustard powder – 90 g Thymol seeds – 1 tsp Salt – 150 g Aniseed – 3 tsp Onion seeds – 15 g Ground spices – 4 tsp Red chilli powder – 2 tsp Fenugree seeds – 30 g Method Of Preparation: 1.Roast onion seeds, aniseeds and fenugreek seeds. Then grind them coarsely. 2.Wash the mangoes and dry them well. 3.Make 4 cuts in the mangoes. Keep the base intact. Remove the stones from within. 4.Mix turmeric, salt, mustard powder, red chilli powder and ground spices. Using a little oil make a paste from them. 5.Fill this paste in the mango slits. 6.Place the mangoes in a jar and pour oil on them. They must be covered with oil. 7.Then place a cover on the jar and make it airtight. 8.This jar should be kept under the sun for four days. Shake daily. 9.Then place aside the jar for about a fortnight before ...
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Ingredients: Mustard Oil – 2 ½ cups Raw mangoes – 1 kg Turmeric – 7 g Salt – 150 g Onion seeds – 15 g Red chilli powder – 30 g Aniseed – 6 tsp Fenugreek seeds – 3 tsp Method Of Preparation: 1.Chop mangoes in big pieces. Remove the seed from inside. 2.Mix red chilli powder, turmeric, 12 tsp mustard oil and salt. Then apply this paste on the mango pieces. 3.Place the mango pieces in a jar. Keep the jar in the sun for 2 days. Shake it everyday. 4.Pour the remaining oil in the jar and keep it aside for about 15 days, this time not in sun. 5.Shake the jar daily. The pickle is ready to serve after twenty days. 6.You can keep this pickle for 1 – 2 years. Only ensure that the mango pieces are submerged in ...
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