Difference between revisions of "Mango Pickle in Brine"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 8: | Line 8: | ||
* 2 lbs [[mango]]s | * 2 lbs [[mango]]s | ||
| − | == | + | == Procedures == |
# Wash and dry unpeeled [[mango]]s. | # Wash and dry unpeeled [[mango]]s. | ||
# Cut into small pieces or cubes. | # Cut into small pieces or cubes. | ||
Latest revision as of 14:14, 15 July 2012
Ingredients
- ½ cup salt
- 2 tbsp turmeric
- ½ cup fennel seed
- 2 tbsp mustard seed
- ¼ cup dried red chilies, crushed
- ¾ cup dry mustard powder
- 2 lbs mangos
Procedures
- Wash and dry unpeeled mangos.
- Cut into small pieces or cubes.
- Mix mangos with salt and turmeric; set aside for 24 hours.
- In a heavy pan, lightly brown the fennel and mustard seeds.
- Grind coarsely.
- Drain mangos reserving the liquid.
- Mix all other ingredients together and toss cut mangos in it until well coated.
- Press into sterilized jars and pour the brine over, so that the mangos are well covered.
- Close lids tightly and keep in a sunny place for 1 week.
