200 ml Mustard oil (sarson ka tel)
2½ kg Green Rajapuri mangoes, grated
25 gms Fenugreek seeds (methi dana)
25 gms Fennel seeds (saunf)
1 tbsp Black pepper, coarsely ground (kali mirch)
1 tbsp Black cumin seeds (kala jeera)
2 tbsp Nigella seeds (Kalonji)
3 blades Mace, powdered (Javitri)
½ tsp Nutmeg, freshly grated (Jaiphal)
2 x 1” cinnamon sticks (Dalchini)
250 gms achar Masala (commercially available pickling spice mix))
3 garlic cloves, peeled
80 gms pickling salt
3 tsp Acetic acid
Small pieces of muslin cloth (baby handkerchief-sized) optional
- In a pan, heat the oil, till it is smoking, switch off flame and leave to cool completely.
- Meanwhile in a large clean dry mixing bowl combine the grated mangoes with the spices, the pickle masala, garlic, salt and half the cooled oil.
- Mix it all thoroughly. At this point, you can choose to go the traditional way and tie small portions of this mixture in pieces of muslin cloth to make little bundles or just transfer the mixed pickle to a sterilized, clean, dry pickle jar.
- If storing in a jar as is, add the remaining cooled oil and acetic acid to the mixture and mix thoroughly and transfer to sterilised, clean dry pickle jar.
- If packing in bundles, fill the pickle jar in which you will store your pickle with water.
- Pour this water into a large pan and bring to a boil. Allow it to cool completely and stir in the acetic acid and remaining cooled oil.
- Pour back into jar. Tie the mixed pickle into little bundles and drop into the jar, ensuring that they are completely immersed in the prepared water and not floating on the surface. To do this, press the bundles with your hand. Repeat every 5-6 days.
- When done the pickle can be savoured a bundle at a time. Either way, the pickle will be ready in 15-20 days. Properly made and stored the pickle will last over a year.
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