Mango Garlic Pickle Recipe
Ingredients
| Mangoes | 8 Medium | |
| Salt | 6 Tablespoon | |
| Garlic | 12 Clove (5gm), minced | |
| Ginger | 1 Inch, minced | |
| Green chillies | 20 | |
| Oil | 3/4 Cup (16 tbs) | |
| Turmeric powder | 1 1/2 Teaspoon | |
| 1 tbsp chilly powder (optional) | ||
| Mustard powder | 1 1/2 Tablespoon | |
| 1/2 tsp asafoetida powder | ||
| 1 tsp fenugreek powder | ||
| Vinegar | 1/2 Cup (16 tbs) | |
Directions
1. Wash, wipe and cut the mangoes into medium-sized pieces, sprinkle some salt, and leave aside for a few hours.
2. Boil the rest of the salt with some water until a thick solution is formed. Keep aside this brine solution.
3. Heat the oil, add the green chillies, garlic and ginger, and saute for 2-3 minutes. Add all the masala powders, and fry for another one to two minutes. Remove from fire and cool.
4. Strain the mango pieces, discard the water, and put these into a bowl. Add the fried masalas, vinegar, and the prepared brine solution. Mix thoroughly and bottle.
2. Boil the rest of the salt with some water until a thick solution is formed. Keep aside this brine solution.
3. Heat the oil, add the green chillies, garlic and ginger, and saute for 2-3 minutes. Add all the masala powders, and fry for another one to two minutes. Remove from fire and cool.
4. Strain the mango pieces, discard the water, and put these into a bowl. Add the fried masalas, vinegar, and the prepared brine solution. Mix thoroughly and bottle.
Chef
