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Recipes
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INGREDIENTS
5 kg raw mangoes-cut into pieces of desired size
2 kg mustard oil
1 tbsp asafoetida
3 cups salt
1 ¼ cup turmeric
1 ¼ cup red chilli-coarsely ground
4 cups loosely packed whole red chillies
2 cups fennel seeds-coarsely ground
1 ½ cup fenugreek seeds-coarsely ground
1 ½ cup onion seeds
METHOD
Heat the oil till the aroma is strong and begins to smart
your eyes.
Add the asafoetida to the oil; then add the turmeric,
coarsely ground red chillies, whole red chillies, fennel
seeds, fenugreek seeds and onion seeds and mix well.
Take the saucepan off heat and mix in the mango pieces and
salt.
When the mixture is cool, pack into a sterilised jar, and
store. This pickle can be served after a couple of days. Keep
pieces in jar covered with a layer of oil while in storage to
prevent spoiling.
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