Gujerati mango pickle

1 Servings

Ingredients

Quantity Ingredient
Unripe mangoes, to make about 5 cups of bite-sized pieces
¼ cup Salt
100 grams Whole fenugreek
1¼ cup Red chillie powder
1 tablespoon Asafoetida
Vegetable oil

Directions

We made mango pickles today, so I thought I'd send the recipe. You need absolutely unripe mangoes -- not at all sweet, in fact very sour. The pickle will last keep without refrigeration for up to a year, as long as the oil layer on top is replenished to that the pickle isn't exposed to air.

Cut mangoes into bite-sized pieces. Mix mangoes with salt, and leave at room temperature for about eight hours -- the mango will emit water. At the same time, soak fenugreek in water to remove its bitterness (it will swell and become soft). After about eight hours (this is flexible -- it's really a minimum time), drain the mango and reserve liquid. Drain fenugreek and discard water. Mix fenugreek, red chillie powder, and asafoetida. Moisten with some of the mango liquid to make a thick paste, and mix well with the mango chunks. Put in a covered jar and leave at room temperature. The next day, top up with vegetable oil. The oil will sink down and mix with the mango and spices, and will form a seal on top to keep the pickle moist. Let it age for at least a week before eating. Posted to FOODWINE Digest 04 Apr 97 by Nancy Gandhi <gandhi@...> on Apr 5, 1997

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