Ingredients
- Sour Mangoes - 1 kg
- Whole red dried chillies - 50 grms (I used byadgi chillies)
- Methi (Fenugreek) seeds - 1 tsp
- Oil - 1/4 cup
- Mustard seeds - 1 tsp
- Sea Salt ( as per taste)
- Asafoetida (hing) - 1/2 tsp
Method
- Cut mangoes into half and remove the seed and chop medium sized pieces
- Fry chillies and methi seeds, cool a bit and grind a fine powder
- Add powder into the mangoes
- Add salt mix well
- Heat oil in a pan, add mustard seeds allow to splutter, add hing
- Pour into the mangoes mix well and cover
- Keep pickle outside(normal temp) for one or two days
- After 2 days saute well and then transfer into the Pickle jar, keep Refrigerate
- This pickle can be kept for 6 months or more
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OMG!!! that looks so good...my cheeks are hurting look at that drrolworthy picture :)
ReplyDeleteHi vanamala,
ReplyDeleteThanks for dropping by my blog. You too have a good collection of recipes here. Love the mango pickle all time favorite.
Thx for dropping my blog. I don't get that good quality mangoes here and so pickles don't stay fresh for several months.
ReplyDeleteI have to go with instant kind of pickles which I have published on my blog.
Saute or shake?
ReplyDelete@KPV
ReplyDeleteSaute ....