Stuffed Mango Pickle Recipe

Salt (for mangoes) – 12 tsp
Mangoes – 2 kg
Oil – ½ litre
Mustard powder – 8 tsp
Ajwain – ½ tsp
Roasted & ground Fenugreek seeds – 3 tsp
Salt (for masala) – 8 tsp
Red chilli powder – 4 tsp
Turmeric – 2 tsp
Aniseed powder – 8 tsp
Asafoetida – 1 small piece
Onion seeds – 2 tsp
Ground spices – 8 tsp

Method Of Preparation:
1.Clean mangoes and dry them.
2.Slit the mangoes into 4. Do not cut them completely. Take off the stones.
3.Apply 12 tsp of salt on the mangoes and keep aside for eight hours.
4.In a pan heat oil. Fry in it asafoetida and let it turn brown.
5.Crush the asafoetida and add the rest of the ground spices.
6.Fill this in the mangoes.
7.Put the mangoes in a jar and add the remaining masala on top.
8.Add the leftover oil on top.
9.Leave the jar under the sun for a couple of days.
10.Shake the pickle jar for about a fortnight everyday.

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