Sweet Mango Pickle Recipe
Ingredients
| 6 firm, medium mangoes | ||
| Red chillies | 8 | |
| Jaggery | 3 Tablespoon | |
| Mustard oil | 6 Tablespoon | |
| Asafoetida | 1 Pinch | |
| Salt | 3 Tablespoon | |
| Mix together (Panchporan) | ||
| Aniseeds | 1 1/2 Teaspoon | |
| Kalonji | 1 1/2 Teaspoon | |
| Cumin seeds | 1 1/2 Teaspoon | |
| Fenugreek seeds | 1/2 Teaspoon | |
| Mustard seeds | 2 Teaspoon | |
Directions
1. Wash, peel and cut the mangoes into thick slices.
2. Heat the oil in a kadai, and add the asafoetida and panchporan. Break the chillies into two or three pieces each, and add to kadai. When the spices are done, add the mango slices and turmeric powder, and fry on medium heat until they turn soft. If desired you can add some chilly powder at this stage.
3. Add the jaggery and salt, and continue to cook on low heat until a chutney consistency is reached, stirring now and then.
4. Remove from fire, cool and bottle. Refrigerated, it will keep a couple of months.
2. Heat the oil in a kadai, and add the asafoetida and panchporan. Break the chillies into two or three pieces each, and add to kadai. When the spices are done, add the mango slices and turmeric powder, and fry on medium heat until they turn soft. If desired you can add some chilly powder at this stage.
3. Add the jaggery and salt, and continue to cook on low heat until a chutney consistency is reached, stirring now and then.
4. Remove from fire, cool and bottle. Refrigerated, it will keep a couple of months.
Chef
