INGREDIENTS
4 kg green soft-seed mangoes
20 g haldi
500 g salt
2 level tbsp methi seed
1 litre oil
200 g mustard seed
15 g hing
80 g chilli powder
METHOD
Wash, wipe and halve mangoes, remove seeds and cube. Apply salt and haldi and keep under a weight for 3 days. Stir daily. Roast 100g mustard seed and grind coarsely. Grind methi seed. Measure out hing and chilli powder. Heat oil and remove from fire. Add 100g mustard seed. When seeds pop add remaining masalas and mango pieces. [Leave brine behind] Mix well into the oil. Place this mixture into pickle bottles. Pour brine over till covered.
4 kg green soft-seed mangoes
20 g haldi
500 g salt
2 level tbsp methi seed
1 litre oil
200 g mustard seed
15 g hing
80 g chilli powder
METHOD
Wash, wipe and halve mangoes, remove seeds and cube. Apply salt and haldi and keep under a weight for 3 days. Stir daily. Roast 100g mustard seed and grind coarsely. Grind methi seed. Measure out hing and chilli powder. Heat oil and remove from fire. Add 100g mustard seed. When seeds pop add remaining masalas and mango pieces. [Leave brine behind] Mix well into the oil. Place this mixture into pickle bottles. Pour brine over till covered.
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