Make your own free website on

Mango Pickle



Cut the mangoes into small pieces and smear salt. Put in a big basin and cover. Put a weight on the lid a reasonable pressure should be exerted so that the water is drained. Leave for 2 days. Lift the lid and weight and shake the mangoes to mix well and leave for about 20 minutes. Drain out all the water. Heat oil till it smokes. Take off from the fire and leave for a few minutes. Add asafetida powder and ground garlic. Keep aside. On a griddle, lightly roast the fenugreek seeds. Add the mustard seeds and roast both together, till brown. Grind them coarsely. Mix the red chilli powder, the half ground roasted mustard and fenugreek seeds. Rub these ingredients on the mango pieces. Add turmeric powder and the remaining salt. Put into sterilized jars. Heat the oil and when cool, pour over mangoes. Leave in the sun for at least 2 or 3 hours. Shake well everyday. Ready to serve within a week.