Mango Pickle

Recipe by kusum gupta
READY IN: 45mins
YIELD: 1 jar
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Wash the mangoes and pat dry them.
  • Without peeling, cut them into long thin slices; discard the pit.
  • Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
  • Heat half of the oil in a large skillet on medium heat.
  • Add the seasonings except salt and asafetida powder.
  • As soon as they sizzle, add the dried mango pieces.
  • Stir together for 5 to 10 minutes.
  • Turn off the heat.
  • Mix in the salt and asafetida powder when the mixture is cold.
  • Heat the remaining oil separately.
  • Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
  • Put the pickle in a jar, cover, and store in a warm place for a few days.
  • Shake everyday.
  • Pickle may be refrigerated if it is to be kept long.
  • Variation: Peel the mangoes before cutting.
  • Reduce the oil by half and adjust the seasonings.