Ingredients
- 2 large eco-friendly mangos, seeded and reduce large cubes (preferably with large amount of fibre along with a woodsy seed covering)
- 10 level tablespoons of fenugreek seeds
- 2 level tablespoons of fennel seeds
- 2 level tablespoons of onion seeds (kalongi)
- 2 level tablespoons of mustard seeds
- 3 level tablespoons of whole dried chillies
- 3 level tablespoons of hot chilli powder
- 3 level tablespoons of turmeric powder
- 2 level tablespoons of asafoetida powder
- 10 level tablespoons of salt
- 3 level teaspoon sugar
- 500 ml (2 cups) mustard seed oil
Cook's notes
Oven climate is for conventional if using fan-forced (convection), lessen the temperature by 20C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. All herbs are fresh (unless of course specified) and cups are gently packed. All vegetables are medium size and peeled, unless of course specified. All eggs are 55-60 g, unless of course specified.
Instructions
You will have to begin this recipe 30 days ahead.
Dry-roast the fenugreek seeds, fennel seeds, onion seeds, mustard seeds and whole chillies inside a pan, then blend coarsely inside a spice blender. Mix ground spice with powdered spices, salt and sugar. Add some mango towards the spices and include a pre-sterilised ceramic jar. Cover and then leave for three or four days.
Heat mustard seed oil to smoking point after which allow it to awesome. When cold, increase the mango and spice mixture and make certain it covers all of the ingredients.
Cover the jar and stir the contents at times of five to six days for 30 days. The pickle will anticipate to serve with curries.