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Mango Pickle Maharashtrian Style

posted 17 Jan 2014, 07:46 by R A   [ updated 3 Jul 2014, 22:49 ]
Raw Mango - 6 nos
Mustard powder - 1 cup
Mustard seeds - 2 tbsp
Fenugreek powder - 1/2 cup
Turmeric powder - 2 tsp
Red Chilly powder - 1 cup
Asafodeita - 1 1/2 inch piece
Crystal salt - 1 1/2 cup
Gingely Oil - 2 cups

Wash and wipe mangoes. When dry cut them into small cubes. Heat the 2 cups of oil in a pan, add mustard seeds and turmeric powder to it. When the mustard seeds splutter remove from flame and let it cool. Fry asafodeita in 1/2 tsp of oil and when cool grind it to a fine powder. (Instead 4 tbsp of powdered hing can also be used).

In a shallow bowl mix chilly powder, fenugreek powder and mustard powder. Add the cool oil and make a fine paste of it. Add the mango cubes to the paste. Roast the salt in dry pan and add it to the mango. Mix thoroughly.

Transfer the pickle to an air tight container. Sprinkle 1 tbsp of salt on it and seal it. This pickle can be used for about a month or two.

Care should be taken that clean spoon without any water should be used to serve it. Water will spoil the pickle.