Mango pickle

Von Swasthi's Recipes · 15 Min.

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Zubereitung

1. Choose firm, raw, unripe green mangoes with clear skin. Wash and dry them thoroughly, wipe clean with a cloth, and do this the night before.
2. Make sure the jar, utensils and chopping board are completely dry.
3. Dry roast the methi seeds over low heat until deep golden and aromatic. Transfer to a plate and cool completely.
4. Warm the oil slightly if you want, then let it cool completely (skip warming if you will finish the pickle within 10–12 days or if using cold-pressed oil).
5. Grind the methi seeds and mustard seeds to a fine powder. Crush the garlic.
6. Cut the mangoes into roughly 1-inch cubes with a large knife.
7. Optional: sun-dry the spice powders, salt, garlic and mango separately, or heat them in an oven at 60–70 °C (140–160 °F) for 1 hour, keeping the salt out of the oven.
8. Put the mango in a dry bowl with the red chili powder, mustard powder, salt and crushed garlic. Pour in the oil and mix well. Cover and leave in a dry place for 24–28 hours.
9. After 24–28 hours, stir well and taste. Add more salt if needed.
10. Store in a clean, dry glass jar, in the refrigerator after 24 hours. It is ready after 3 days and tastes best when aged. Use dry spoons each time.

Zusammengefasst aus dem Video von Swasthi's Recipes. Schau es dir für die Details an.

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