Name: Gujerati Mango Pickle
Ingredients: Unripe mangoes, to make about 5 cups of bite-sized pieces; 1/4 c Salt; 100 g Whole fenugreek; 1 1/4 c Red chillie powder; 1 tb Asafoetida; Vegetable oil

And as I looked upon that corpse [of Jesus], I heard a footstep, and wondered where it was. I listened, and I clearly perceived that the murderer was close at hand. It was dark, and I groped about to find him. I found that, somehow or other, wherever I put out my hand, I could not meet with him, for he was nearer to me than my hand would go. At last I put my hand upon my breast. “I have thee now,” said I; for lo! he was in my own heart! The murderer was hiding within my own bosom, dwelling in the recesses of my inmost soul. Ah! Then I wept indeed, that I, in the very presence of my murdered Master, should be harbouring the murderer, and I felt myself most guilty while I bowed over His corpse, and sang that plaintive hymn: “Twas you, my sins, my cruel sins, His chief tormentors were; each of my crimes became a nail, and unbelief the spear.” My sins were the scourges which lacerated those blessed shoulders, and crowned with thorns those bleeding brows. My sins cried, “Crucify him! Crucify him!” and laid the cross upon his gracious shoulders. His being led forth to die is sorrow enough for one eternity; but my having been His murderer is more, infinitely more grief, than one poor fountain of tears can express

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Greek		1	Servings

INGREDIENTS

		Unripe mangoes, to make about 5 cups of bite-sized pieces
1/4	c	Salt
100	g	Whole fenugreek
1 1/4	c	Red chillie powder
1	tb	Asafoetida
		Vegetable oil

INSTRUCTIONS

We made mango pickles today, so I thought I'd send the recipe. You need
absolutely unripe mangoes -- not at all sweet, in fact very sour. The
pickle will last keep without refrigeration for up to a year, as long as
the oil layer on top is replenished to that the pickle isn't exposed to
air.
Cut mangoes into bite-sized pieces. Mix mangoes with salt, and leave at
room temperature for about eight hours -- the mango will emit water. At the
same time, soak fenugreek in water to remove its bitterness (it will swell
and become soft). After about eight hours (this is flexible -- it's really
a minimum time), drain the mango and reserve liquid. Drain fenugreek and
discard water. Mix fenugreek, red chillie powder, and asafoetida. Moisten
with some of the mango liquid to make a thick paste, and mix well with the
mango chunks. Put in a covered jar and leave at room temperature. The next
day, top up with vegetable oil. The oil will sink down and mix with the
mango and spices, and will form a seal on top to keep the pickle moist. Let
it age for at least a week before eating. Posted to FOODWINE Digest 04 Apr
97 by Nancy Gandhi <gandhi@GIASMD01.VSNL.NET.IN> on Apr 5, 1997

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