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Spiced Mango Pickle



Marinate the mango pieces in salt for 5 days. Shake the contents twice daily. Drain the mango pieces from the salt water. Boil the salt water, cool and strain it. Grind thered chillies and mustard seeds using the salt water of the mangoes. Seperately dry roast the coriander seeds, mustard seeds and peppercorns and powder them together. Heat a little oil. Fry the mango pieces in it, a few at a time till all the mango pieces are fried and set them aside. In the same pan, fry the garlic and curry leaves and add to the fried mango. Mix together the masala powders and the chilly mustard paste with the mango mixture and allow to cool. The pickle is now ready for use. It lasts for six weeks in the fridge.
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