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Saturday, August 30, 2008

Spicy Mango Pickle


  • 3 medium-sized firm mangoes, chopped into chunks
  • 1 tbsp crushed mustard seeds
  • 3 tbsp. salt
  • 1 1/2 tsp. turmeric powder
  • 1/2 tbsp crushed fenugreek seeds (methi)
  • 1/4 tbsp aniseed (saunf)
  • 1/2 cup red chilli powder
  • 1 cup oil

Place large pieces of mango in a sterilized jar. Sprinkle salt, turmeric, mustard seeds, fenugreek, aniseed and red chili powder so that the pieces are evenly coated. Set the jar aside, shaking in a pendulum motion every 10-12 hours, for 2 days.

On the third day empty the contents into a colander and allow the liquid to drain. In a large bowl, mix all the dry ingredients. Add the mangoes and half the oil and mix well. Once it is done put it in a clean jar and press down lightly. Pour remaining oil on top. Allow to preserve for 10 days before using.

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