Mango - Methi (fenugreek) - Garlic South Indian Pickle - Preservative free
Enjoy this mango pickle prepared in south Indian style with methi (fenugreek) seeds and garlic. No preservatives or any chemicals have been used in this recipe.
Ingredients:
1 kg raw mango washed and cut into 1 inch pieces with seeds removed
Salt minimum 60 gms, can be varied according to taste
Hing (asafoetida powder) - two pinch
Haldi (turmeric powder) - 1 heaped teaspoon
Chilli powder - 1 table spoon or to your taste
Rai (black mustard seeds) - 1 tea spoon
Methi daana (fenugreek seeds) - 100 gms
Dhania (Coriander) seeds - 1 table spoon
Til oil (Sesame oil) unrefined - 1/2 litre
Garlic (peeled) -50 gms
Method:
Dry the mango slices in the sun for 1/2 hour.
Dry roast the dhaniya (coriander) seeds, rai (mustard) seeds and methi (fenugreek) seeds seperately till they are brown. Grind them in a mixer using the whip function. Grinding should not be too fine, it should feel like a pounding.
Mix all ingredients and fill in a washed and dry glass jar. The jar should be only 3/4th full - donot stuff the mangoes!
Donot screw the lid of the jar tightly for next fifteen days. Keep it in a clean and airy place. Donot use wet or moist spoon on the pickle. Keep it dry and clean.
The pickle will be done in 7-10 days.
This pickle can be preserved for a year. If you want to keep it for a longer duration, after a year fill it in an earthern pitcher and leave in sun for 15 days.
Ingredients:
1 kg raw mango washed and cut into 1 inch pieces with seeds removed
Salt minimum 60 gms, can be varied according to taste
Hing (asafoetida powder) - two pinch
Haldi (turmeric powder) - 1 heaped teaspoon
Chilli powder - 1 table spoon or to your taste
Rai (black mustard seeds) - 1 tea spoon
Methi daana (fenugreek seeds) - 100 gms
Dhania (Coriander) seeds - 1 table spoon
Til oil (Sesame oil) unrefined - 1/2 litre
Garlic (peeled) -50 gms
Method:
Dry the mango slices in the sun for 1/2 hour.
Dry roast the dhaniya (coriander) seeds, rai (mustard) seeds and methi (fenugreek) seeds seperately till they are brown. Grind them in a mixer using the whip function. Grinding should not be too fine, it should feel like a pounding.
Mix all ingredients and fill in a washed and dry glass jar. The jar should be only 3/4th full - donot stuff the mangoes!
Donot screw the lid of the jar tightly for next fifteen days. Keep it in a clean and airy place. Donot use wet or moist spoon on the pickle. Keep it dry and clean.
The pickle will be done in 7-10 days.
This pickle can be preserved for a year. If you want to keep it for a longer duration, after a year fill it in an earthern pitcher and leave in sun for 15 days.
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