3 Large Green Mangos - NOT RIPE-pitted and cut into small cubes - leave skin on
3 Heaping Tbl. Chili Powder
3 Tbl Mustard Powder
1 1/2 tsp Fenugreek or Methi Powder
3 Tbl crushed garlic - paste consistency
1 tsp Tumeric
3 Tbl Salt
2 Tbl Paprika
1 1/2 tsp Sesame Seeds
1 tsp. White Vinegar or Lemon juice
1 1/2 C Canola Oil
1 1/2 tsp Cumin Seed
1 tsp Asofetida or Hing
1/2 dozen Fresh Basil Leaves - torn into small pieces
1 1/2 tsp Black Mustard seed
6 Cloves of Garlic - cut into pieces
3 - 4 Dried Red Chilis - broken into pieces
Instructions
Mix Chili powder, Mustard powder, Fenugreek powder, crushed garlic, salt, Sesame seeds, and Paprika. Set aside.
To create a tempering, heat oil until a drop of water sizzles. Add black mustard seed, cumin seed until they begin to pop well. Then add Asofetida, red chilis, pieces of garlic, tumeric and let cook for a few minutes. Next add pieces of Basil leaves and cook another minute.
Add oil mixture to first spice mixture and let cool until warm. Add cut mangoes and toss well. Add vinegar or lemon juice.
Place in a jar and let sit for at least 24 hours.
This will keep a few months in the fridgerator.
Serving
Suggestions
Excellent side with rice. If you have rice, roll it into a ball and use it to scrape the bowl.
Originally Submitted
3/17/2011
0 Out of 5 from
0 reviews
You can add this Mango Pickle recipe to your own private DesktopCookbook.
