Indian recipe - mango pickle
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Recipe by: eduart
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Main Ingredients:
Mango - 12kg
Chilli powder - 8cups
Ground mustard - 4cups
Salt - 2kg
Fenugreek heated and powdered - 1/2cup
Asafoetida sauted in gingelly oil and powdered - 4dsp
Gingelly oil (boiled and cooled) - 16cups
Sodium benzoate - 1/4tsp
Cooking Preparation of the Recipe:
Clean the mangoes and cut each into 8 pieces without the removing the skin. Keep it in sunlight for one day. Mix all the ingredients except sodium benzoate. Keep for sometime and take 1/2cup gravy oozing from the mixed ingredients. Add sodium benzoate in it and mix with the pickle. Store the pickle in mud vessels.
Note : The oil should be seen on top. This pickle can be stored for a year.
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