| 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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