Mango pickle

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· 12 medium size raw mangoes.
· 300 gms mustard powder.
· 250 gms red chili powder.
· 250 gms salt (not more than 150 to 200 gms if using iodized salt).
· 50 gms fenugreek seeds.
· 1 1/2 kgs sesame seed oil.
· optional - peeled garlic flakes or Bengal gram whole/chic. Peas) picked and cleaned.
Leave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed / stone and the onion type layer on the pieces. Clean the cut pieces with dry cloth.
Mix the mustard powder, red chili powder, and salt and fenugreek seeds together in a big basin. Add one cup of oil and mix to a consistency that can be held in a fist. Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, and salt mix and put them in a ceramic jar or a big plastic container. Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top. Pour 1 inch oil above it and cover it with a lid. Tie a neat thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. Those who want to add garlic or chickpeas can do so now. Take some Avakaya separately and mix a handful of chickpeas in some and garlic in some. Since chickpeas and garlic take oil add extra oil.