Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Gujerati Mango Pickle

Yield: 1 Servings

Ingredients and directions for this recipe

Unripe mangoes, to make
-about 5 cups of bite-sized
-pieces
1/4 c Salt
100 g Whole fenugreek
1 1/4 c Red chillie powder
1 tb Asafoetida
Vegetable oil

We made mango pickles today, so I thought I'd send the recipe. You need
absolutely unripe mangoes -- not at all sweet, in fact very sour. The
pickle will last keep without refrigeration for up to a year, as long as
the oil layer on top is replenished to that the pickle isn't exposed to
air.

Cut mangoes into bite-sized pieces. Mix mangoes with salt, and leave at
room temperature for about eight hours -- the mango will emit water. At the
same time, soak fenugreek in water to remove its bitterness (it will swell
and become soft). After about eight hours (this is flexible -- it's really
a minimum time), drain the mango and reserve liquid. Drain fenugreek and
discard water. Mix fenugreek, red chillie powder, and asafoetida. Moisten
with some of the mango liquid to make a thick paste, and mix well with the
mango chunks. Put in a covered jar and leave at room temperature. The next
day, top up with vegetable oil. The oil will sink down and mix with the
mango and spices, and will form a seal on top to keep the pickle moist. Let
it age for at least a week before eating.

See also:
Previous recipe Gujerati Carrot Salad
Next recipe Gujerati Masala (hot)

Or try one of these recipes:
Club Burrito
Nut Ball Coffee Cake