Mango pickle recipe (Indian style)

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Rating:

5/ 5 stars 5 Votes
  • Cuisine: Indian

Ingredients

Two large green mangos seeded and cut into large cubes (preferably with lot of fibre and a woody seed shell)
10 level tbsp fenugreek seeds
2 level tbsp fennel seeds
2 level tbsp onion seeds (kalongi)
2 level tbsp mustard seeds
3 level tbsp whole dried chillies
3 level tbsp hot chilli powder
3 level tbsp turmeric powder
2 level tbsp asafoetida powder
10 level tbsp salt
3 level tsp sugar
2 cups mustard seed oil

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Preparation

Dry roast whole spices - fennel, onion seeds, whole chillies, in a pan, and blend coarsely in a spice blender. Mix ground spice with powdered spices, salt and sugar. Add the mangoes to the spices and put in a pre sterilised ceramic jar. Leave for 3 to 4 days covered.

Heat Mustard seed oil to smoking point and then let it cool. When cold, add to the mango and spice mixture and make sure it covers all the ingredients.

Cover the jar and stir the contents at intervals of 5 to 6 days for a period of one month. The pickle will then be ready to serve with curries.

If you enjoyed this Mango pickle recipe (Indian style) then browse more Indian recipes, appetiser recipes, fruit recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
27 Nov 2008 09:26 AEST
T. Wendy
Malaysia
Superb!
When I saw the Chef using roasted spices for this recipe, I immediately found it believable, just as I imagined the the correct taste to be!!!! Thank you.
Agree(4 people agree)
Disagree(0 people disagree)

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