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MANGO Pickle (HOT) 


2 kgs or 6 to 8 medium sized mangoes

6 or 7 tablespoons chillie Powder (use the less spicy variety)

2 teaspoons fenugreek seeds   

3 teaspoons mustard seeds

½ cup salt

1 cup Sesame oil or refined oil


Wash and dry the mangoes well. Cut them into medium size pieces. Throw away the seeds.

Mix the mango pieces with the salt and transfer to a stone or glass jar to soak for 4 or 5 days.

The Mango pieces would change colour and become a little soft.

When ready to use, transfer to a large bowl.

Dry roast the Fenugreek seeds and mustard seeds in a pan till warm

When cool, powder roughly in a blender.

Mix the Chillie Powder and fenugreek powder together with the soaked maongoes. Mix well

Heat the oil in a pan and let it cool completely.

When cold, pour over the pickle and mix it well

Wait for a couple of days for the flavours to soak in before using the pickle

This post first appeared on ANGLO-INDIAN FOOD - By Bridget White-Kumar, please read the originial post: here

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