Gujarati Mango Pickle

Ingrédients

• 1 kg Raw Mango / Kachcha Aam
• 4 tbsp Pickle masala
• 4 tbsp Jaggary / Gud *
• 1 tbsp Red Chilli powder / Laal mirch powder
• 1 tsp Kashmiri Chilli Powder
• 1/2 tsp Asafoetida / Hing powder
• 50 gm Salt
• 1 cup Mustard Oil / Sarso ka tel

Préparation

1. 1

   Wash and wipe mangoes with a cloth.Peel the mangoes and chop into small pieces.

2. 2

   Mix salt and 1 tsp turmeric in the chopped mango pieces and keep covered for 5-6 hours.

3. 3

   Drain the mango pieces on a steel or plastic colander to strain all the water.

4. 4

   Spread the mango pieces on a cloth for 2 hours,to remove all the extra moisture.

5. 5

   Take the pieces in a bowl and mix all the spices and grated jaggary.

6. 6

   Heat the oil well and then let it come to room temperature,Mix the oil in the mango and masala mixture.

7. 7

   Mix well and transfer the pickle in a glass or plastic jar.

8. 8

   Let it mature for 2 days so mango pieces become slightely soft and absorb the flavours.

9. 9

   Serve with paratha,thepla , khichdi or rice