March 15, 2014


Raw Mangoes - 5 kg
Salt - 750 gm
Turmeric - 100 gm
Red chilli powder - 250 gms
Aniseed - 250 gms
Fenugreek seeds - 100 gms
Onion seeds - 20 gms
Mustard oil - 1 kg


  • Wash the mangoes in two or three changes of water. Dry with a clean cloth. Cut each mango into eight pieces and remove he seeds. Wipe with a cloth once more to remove any remaining moisture.
  • Clean aniseed, fenugreek and onion seeds and dry them thoroughly in the sun. then crush coarsely and mix with salt, chilli powder and turmeric.
  • Mix the masala with small quantity of oil.
  • In a pickle jar, put alternative layers of the masala mixture and the mango pieces. Keep the pickle jar in the sun for 2-3 days. On the fourth day open the jar and mix well. Pour the remaining oil on top. It should cover the mango pieces completely.
  • Once again the jar should be kept in the hot sun for 2 days.
  • This pickle keeps good for 2-3 years.

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