Recipe
I
- Mango Slices = 1 kg
- Red Chillies (Powder) = 10 g
- Salt = 100 g
- Black Pepper (Whole) = 10 g
- Fenugreek (Methi) = 10 g
- Aniseed/Fennel (Saunf) = 10 g
- Nigella Seeds (Kalvortji) = 10 g
- Chopped Onion = 100 g
- Garlic (Lehsan) = 25 g
- Turmeric Powder (Haidi) = 15 g
- Mustard Oil = To cover the material
II
- Mango Slices = 1 kg
- Red Chillies (Powder) = 25 g
- Salt = 50 g
- Fenugreek (Methi) = 25 g
- Nigella Seeds (Kalvortji) = 25 g
- Turmeric Powder (Haidi) = 25 g
- Mustard Oil = To cover the material
III
- Mango Slices = 4 kg
- Red Chillies (Powder) = 10 g
- Salt = 400 g
- Black Pepper (Whole) = 100 g
- Aniseed/Fennel (Saunf) = 20 g
- Nigella Seeds (Kalvortji) = 100 g
- Mathrae = 20 g
- Mixed Spices, Ground = 10 g
- Turmeric Powder (Haidi) = 10 g
- Mustard Oil = To cover the material
Procedure
- Select unripe mangoes, wash and cut lengthwise.
- Add salt or immerse mango slices/pieces in brine (25% salt solution) and leave on a shelf for about 3 days.
- Drain the brine from mango pieces after 3 days.
- Mix all spices and slightly fry in a small quantity of mustard oil.
- Fry onions and garlic in a little oil till slightly brown,
- Add the mixed spices, fried onions and garlic (as per the recipe) to the mango pieces.
- Mix the ingredients thoroughly and fill in a glass or porcelain jar.
- Add preheated, cooled mustard oil to cover the pickle.
