Serving: 2 ½ quarts | Type: Pickle
Ingredients:
Raw Mango | -8 cups (about 4 medium size mango) |
Garlic (Optional) | -1 pod (peeled) |
Black Mustard | – 1/4 cup |
Yellow Mustard | -1/4 cup |
Salt | -1/4 cup |
Kashmiri Chili Powder | -1/4 cup |
Red Chili Powder | -1/4 to -1/2 cup |
Cooking Oil | -1 ½ cup |
Sesame Oil | -1/4 cup |
Method:
- Wash and pat dry the raw mangoes.
- Then cut the raw mangoes into 2 inch dies with the shells.
- Spread it out on a tray, and allow it to air dry for a few hours. (If you can dry it in the sun, it is even better).
- In a mixie, powder the two types of mustard seeds.
- Then in the same mixie add the chili powders and salt and grind it up so everything is mixed equally.
- Place this powder in a mixing bowl and add the oil and mix everything well.
- Next add the sun dried raw mangoes and garlic.
- Again mix it thoroughly until all the mangoes and garlic pieces are coated with the chili mix.
- Pour this into an air tight container and keep it in a cool place for four days.
- Do not open for four days.
- On the fourth day, open the air tight container, mix it once again and add another ¼ cup of sesame oil.
- Then close it for another 4 days and keep it in a cool, dry place.
- After another four days (a total of 8 days from the start), open the air tight container and mix the pickle one more time.
- Now it is ready to be eaten.
- After each use place it in the fridge for a longer shelf life. It was stay fresh for longer time.
Note:
- For the oil, you make the whole pickle with just sesame oil or the whole pickle with just cooking oil.
- Make sure the raw mangoes are very firm and sour. This will make a very good pickle.
- The Kashmiri chili will give it a very bright red color. If you cannot find it, then you can add just regular chili powder. However, the color maybe more brown than bright red.