Stuffed Sour Mango Pickle Recipe
Stuffed Sour Mango Pickle is a mouthwatering dish that brings back fond childhood memories. I still remember my mom cooking this spicy pickle and storing it up for a whole month. Try this wonderful Stuffed Sour Mango Pickle recipe.
Summary
Ingredients
| Medium mangoes | 1 Kilogram (Raw) | |
| Salt | 150 Gram | |
| Red chili powder | 2 Teaspoon | |
| Ground spices | ||
| Thymol mustard seeds | 1 Teaspoon | |
| Oil | 250 Milliliter (Use As Much To Cover The Mangoes) | |
| Ground mustard seeds | 100 Gram | |
| Onion seeds | 2 Teaspoon | |
| Methi seeds | 25 Gram | |
| Aniseeds | 25 Gram | |
| Turmeric | 1 Teaspoon | |
Directions
Roast methi seeds, aniseed and onion seeds and grind coarsely.
Wash and dry the mangoes.
Slit them into 4 sections, remove the stones and keep them joined at the bottom.
Mix ground spices, red chilli powder, salt, turmeric, mustard seeds together, then make a thick paste with a little oil.
Fill the masala paste into the mangoes.
Put stuffed mangoes in a clean jar.
Pour enough oil to cover them.
Cover the jar closely.
Keep it in the sun for only 4 days and shake it every other day.
Then keep the jar for 15 days in a room until mangoes are soft.
Wash and dry the mangoes.
Slit them into 4 sections, remove the stones and keep them joined at the bottom.
Mix ground spices, red chilli powder, salt, turmeric, mustard seeds together, then make a thick paste with a little oil.
Fill the masala paste into the mangoes.
Put stuffed mangoes in a clean jar.
Pour enough oil to cover them.
Cover the jar closely.
Keep it in the sun for only 4 days and shake it every other day.
Then keep the jar for 15 days in a room until mangoes are soft.
Chef
