Sweet Hot Mango Pickle Recipe
Ingredients
| 1 kg firm, raw mangoes | ||
| Jaggery | 300 Gram | |
| Salt | 200 Gram | |
| Turmeric powder | 1 Tablespoon | |
| Mustard seeds | 2 Tablespoon | |
| Red chillies | 50 | |
| 2-3 small pieces of asafoetida | ||
| Mustard oil | 1 1/2 Cup (16 tbs) | |
Directions
1. Prepare the mango pieces, sunning them.
2. Fry the chillies and asafoetida in a little oil. Cool, then add the mustard seeds and powder. To this, add any left-over turmeric powder and salt. Mix and keep aside.
3. Add some water to the jaggery, and make a syrup of one thread consistency. Remove from fire, and cool.
4. Strain the water from the mangoes. Put them into a large stainless steel vessel. Add the masala powders with about a cup of oil, and coat the mango pieces with this by mixing them.
5. Add the jaggery syrup, mix thoroughly, and put the pieces into a jar.
6. Heat the rest of the oil. Cool thoroughly, pour over pieces in jar, cover and sun for a week or so before use.
2. Fry the chillies and asafoetida in a little oil. Cool, then add the mustard seeds and powder. To this, add any left-over turmeric powder and salt. Mix and keep aside.
3. Add some water to the jaggery, and make a syrup of one thread consistency. Remove from fire, and cool.
4. Strain the water from the mangoes. Put them into a large stainless steel vessel. Add the masala powders with about a cup of oil, and coat the mango pieces with this by mixing them.
5. Add the jaggery syrup, mix thoroughly, and put the pieces into a jar.
6. Heat the rest of the oil. Cool thoroughly, pour over pieces in jar, cover and sun for a week or so before use.
Chef
