Magayi (Dried Mango) Pickle 10 large raw mangoes 1/2 pound salt 1/4 kg red chili powder 1 tbsp turmeric powder 2 tbsp fenugreek seeds 3 tbsp mustard powder Ghee 1 tsp asafetida 2 tsp mustard seeds Roast mustard seeds and powder them, Do the same with the fenugreek seeds. Wash the raw mangoes well and wipe them clean. Cut them into thin flat long slices. Mix the pieces with 1/2 quantity of salt and turmeric, coating well. Store the mix in an airtight ceramic jar. When mixed with salt, mango pieces ooze water. Leave it for 2 days, and on the 3rd day, squeeze the pieces gently to separate the juice from the mangoes flesh. Spread the mango pieces out and dry them in hot sun, just until well dried, but not hardened. Keep the jar along with the sap in the sun. Once dried, add the remaining salt into the sap along with red chili powder, fenugreek powder and mustard powder. Now add the dried mango slices to this mix. Heat oil in a wok and add mustard seeds and asafetida. Allow the oil to cool, then mix into the pickle. Store in a ceramic jar.
Posted on: Wed, 09 Oct 2013 00:19:37 +0000
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