Directions
- 1Wash and dip the unripe mangoes in water for 1 hour. Then wipe them well to remove any excess water.
- 2Remove the top and peel the mangoes. Chop them into small pieces, making sure not to cut into the pit.
- 3In a pan, heat whole coriander, fennel seeds, cumin, mustard seeds, black pepper, and fenugreek seeds on low flame. Do not roast; just heat until fragrant. Turn off the heat.
- 4Transfer the lukewarm oil to a clean and dry bowl.
- 5Add turmeric powder, Kashmiri red chili powder, asafoetida, nigella seeds, and the crushed spices to the bowl.
- 6Add the chopped green chilies and the chopped mangoes to the bowl. Mix well. Add salt to taste.
- 7Heat a coal and add some oil and asafoetida to it to create smoke. Place a glass jar on top of the coal to infuse the pickle with smoky flavor.
- 8Add the prepared pickle mixture into the jar. Cover with a cloth or half-open the lid and keep in sunlight for 3-4 days. Shake once a day to ensure even distribution of oil. To extend shelf life, consider adding vinegar.
Ingredients
- 750 grams unripe mangoes
- 0.5 cup mustard oil
- 2 tbsp whole coriander
- 1 tsp cumin
- 1 tsp mustard seeds
- 0.5 tsp fenugreek seeds
- 2 tsp fennel seeds
- 2.5 tsp salt
- 2 tsp asafoetida
- 2 tsp Kashmiri red chili powder
- 0.5 tsp nigella seeds (kalonji)
- 0.5 tsp turmeric powder
- 100 grams green chili (spicy)
Equipment
knifevegetable chopper (optional)pangrinder
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