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1 kilogram of Green Mangoes (Haray Aam) (unripe)
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1 cup of Mustard Seeds (Rai)
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½ cup of Fenugreek Seeds (Methi Danay) (coarsely grounded)
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1 cup of Red Chilli Powder (Pisi Lal Mirch)
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1 cup of Salt
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1 cup of Asafoetida (Heeng)
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2 tsp. of Turmeric Powder (Pisi Haldi)
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1 tbsp. of Coriander Seeds (Dhania)
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1 tbsp. of White Cumin Seeds (Sufaid Zeera)
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1 tbsp. of Onion Seeds
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1 tbsp. of Garlic (Lasan) (grounded)
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1 cup of Mustard Oil (Rai/Sarson Ka Tail)
1) Wash mangoes, wipe dry and chop into quarters. Add 1 tbsp of salt to mangoes, mix well and set aside for 15 minutes.
2) Heat the oil to a smoking point and then cool it completely.
3) Mix all of the spices together. Add half of the cooled oil to the spices and mix. Then add the mangoes and mix.
4) Store in a pickle jar for one day.
5) The next day add the rest of the oil to it and store.
Tip: If you find that the oil is not enough, heat some more oil, let it cool and add it to the pickle.
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