Methioo ( Mango And Fenugreek Pickle In Oil ) Recipe
Summary
Ingredients
| 2 kgs. raw mangoes, washed, cut into pieces, dried and deseeded | ||
| 1/2 kg. coarse kitchen salt | ||
| 100 gms. mustard seeds coarsely ground | ||
| 100 gms. Kashmiri chilli powder | ||
| Fenugreek | 250 Gram | |
| Turmeric powder | 50 Gram | |
| Cumin | 50 Gram | |
| Asafoetida | 5 Gram | |
| 2 kgs. sesame oil | ||
Directions
1. Take a large thali and mix all the salt and masalas and spread a layer of this mixture at the bottom of a large pickle jar. Then spread a thick layer of mango pieces and cover with a layer of the salt mixture. Do this till all the mango pieces are used up.
2. For three days turn the pickle up and down. On the third day heat two kgs. of sesame oil. Cool and empty into the pickle jar till the mango pieces are totally submerged. The oil should form a thick layer over the mango pieces.
3. Check on the pickle twice a month. It should be ready for consumption within three months.
2. For three days turn the pickle up and down. On the third day heat two kgs. of sesame oil. Cool and empty into the pickle jar till the mango pieces are totally submerged. The oil should form a thick layer over the mango pieces.
3. Check on the pickle twice a month. It should be ready for consumption within three months.
Chef
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