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Masala Mango Pickle - Karnataka style

posted 4 Jan 2014, 05:22 by R A   [ updated 4 Jan 2014, 05:23 ]
Raw Mangoes - 25 nos
Garlic - 250 gms
Ginger - 250 gms
Gingely OIl - 1/2 litre
Mustard seeds - 2 tsp
Methi seeds - 2 tsp
Asafodeita - 1/2 tsp
Red Chilly powder - 250 gms
Salt - 500 gms

Wash and wipe the mangoes. Cut them into bigger pieces. Wash and peel ginger and grind it to a fine paste. Peel the garlic and grind that separately to a fine paste. Mix both the pastes together in a shallow bowl. Add salt and chilly powder to the same and mix all the ingredients thoroughly. Make a well in the middle.

Heat the oil add mustard seeds and when it splutters add the methi seeds and asafodeita. Pour this into the well and let it cool. Add the mango pieces little by little and mix well. Ensure that all the pieces are coated with the masala on all the side. Keep the pickle in sun for an hour or two for about 2 weeks. Store it in an air tight container.

This pickle lasts for about an year.