Vinegar Mangoes Recipe
Ingredients
| Mangoes | 1 Kilogram | |
| Sugar | 3 Tablespoon | |
| Salt | 120 Gram | |
| Vinegar | 1 1/2 Cup (16 tbs) | |
| Oil | 1 1/2 Cup (16 tbs) | |
| Curry leaves | 5 | |
| Turmeric powder | 1 Teaspoon | |
| Garlic | 30 Gram (Grind to a paste in vinegar) | |
| Ginger | 30 Gram (Grind to a paste in vinegar) | |
| Cumin seeds | 1 1/2 Tablespoon (Grind to a paste in vinegar) | |
| Mustard seeds | 2 Tablespoon (Grind to a paste in vinegar) | |
| Pepper | 2 Teaspoon (Grind to a paste in vinegar) | |
| Red chillies | 25 , dried (Grind to a paste in vinegar) |
Directions
1. Wash, wipe and cut the mangoes into 8 pieces each. Put in a jar and sprinkle half the salt and half of the turmeric powder. Keep the jar in the sun for 1-2 days depending on the heat, stirring the contents occasionally. The pieces must not get very dry.
2. Heat the oil and add the curry leaves, ground masala, the rest of the turmeric powder and fry until the oil surfaces.
3. Remove the mango pieces from the salt water. Add it to the mixture and fry for 3-4 minutes. Now add the salt water, the rest of the salt, vinegar and sugar. Cook on low heat for 15-20 minutes.
4. Remove from heat. Cool and bottle.
2. Heat the oil and add the curry leaves, ground masala, the rest of the turmeric powder and fry until the oil surfaces.
3. Remove the mango pieces from the salt water. Add it to the mixture and fry for 3-4 minutes. Now add the salt water, the rest of the salt, vinegar and sugar. Cook on low heat for 15-20 minutes.
4. Remove from heat. Cool and bottle.
Chef
