INGREDIENTS
4kg raw soft-seeded mangoes
50g garlic
30g haldi
30g methi seed
125g ginger
3tsp jeera
100g mustard seed
1 bottle oil
2 dsp sugar
80g red chillies
½ bottle vinegar
300 g salt
METHOD
1. Wash, seed and cut mangoes into large pieces. Mix with salt in a large bowl and soak in the sun for 2 days, mixing with the brine occasionally.
2. Clean the ginger and garlic. Keep aside 1 small piece of ginger, 1 pod garlic, 1tsp mustard seed and curry leaves. Slice the piece of ginger. Grind the remaining masalas in part of the vinegar. Wipe mangoes dry.
3. Put the oil in a large dekshi and add 6 flakes of garlic and the curry leaves. Fry until the garlic is well browned. Remove from the fire and add ground masalas, stirring well. Add the sliced ginger, remaining garlic flakes and mustard seed. Return to fire and cook for 10 minutes. Add mangoes, remaining vinegar, sugar and 1 tsp salt. Cook for a further 15 minutes. Allow to cool completely and bottle.
4kg raw soft-seeded mangoes
50g garlic
30g haldi
30g methi seed
125g ginger
3tsp jeera
100g mustard seed
1 bottle oil
2 dsp sugar
80g red chillies
½ bottle vinegar
300 g salt
METHOD
1. Wash, seed and cut mangoes into large pieces. Mix with salt in a large bowl and soak in the sun for 2 days, mixing with the brine occasionally.
2. Clean the ginger and garlic. Keep aside 1 small piece of ginger, 1 pod garlic, 1tsp mustard seed and curry leaves. Slice the piece of ginger. Grind the remaining masalas in part of the vinegar. Wipe mangoes dry.
3. Put the oil in a large dekshi and add 6 flakes of garlic and the curry leaves. Fry until the garlic is well browned. Remove from the fire and add ground masalas, stirring well. Add the sliced ginger, remaining garlic flakes and mustard seed. Return to fire and cook for 10 minutes. Add mangoes, remaining vinegar, sugar and 1 tsp salt. Cook for a further 15 minutes. Allow to cool completely and bottle.
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