| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Bawarch5 |
1 |
servings |
INGREDIENTS
| 3 |
md |
Raw firm mangoes-chopped in chunks |
| 1 |
tb |
Crushed mustard seeds |
| 1/2 |
tb |
Crushed fenugreek seeds; (methi) |
| 1/4 |
tb |
Aniseed; (sauf) |
| 1/2 |
c |
Red chilli powder |
| 1/2 |
c |
Salt |
| 1/4 |
c |
Turmeric powder |
| 1 |
c |
Oil; (any refined oil) |
|
|
Glass; china or earthen |
|
|
; pickle jar |
INSTRUCTIONS
Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.
Shake the jar so the pieces are evenly coated. Keep aside shake jar in a
pendulum motion every 10-12 hours, for 2 days.
On the third day empty the contents into a non-iron colander and allow the
water to drain for 15-20 minutes.
Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white
cloth, since turmeric will stain the fabric or use disposable.
In a large plastic or glass bowl, mix all the dry ingredients left.
Add the mangoes add half the oil mix very well with clean dry hands or a
spatula.
Transfer to a clean jar and press down lightly.
Pour remaining oil on top. Allow to marinate for 10 days before using.
Take out in small quantities for use in a small glass jar.
The main jar should always have a layer of oil floating on top.
Note:
Press down the pieces and masala firmly. This pickle will not go bad for
over a year even at room temperature.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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