Making pickles and preserves are my Mom’s specialty and I have learnt it from her. I remember my childhood days when Mom used to make pickles in big jars to last the entire year and I just loved eating it. I made this pickle using my moms pickle masala recipe. I had heard from someone that North Indians put garlic and chick Peas in Mango Pickle and I wanted to try it. So this Mango season I tried this pickle and it turned out fabulous. Unlike my mom I just made a small jar of it and allowed it to mellow for a week in a cool dark place of my kitchen and put the jar in the fridge for the fear of it catching fungus. This pickle has become an instant hit at home and almost half of the jar is over. Now next mango season, Milo wants me to make this in bulk to distribute among close family and friends 🙂
2 cups raw mango pieces,
½ cup peeled garlic cloves,
½ cup dried chick peas (kabuli chana),
1 cup til oil or refined sunflower oil,
½ cup salt,
½ cup red chili powder,
1 tbsp turmeric powder,
2 tsp fenugreek seeds,
1 tsp asafetida,
2 tbsp split mustard (mohari dal)
1 tsp oil
Mix together mango pieces, garlic, chick peas and salt. Fill it up in a clean glass jar.
After 2 days, empty all the jar contents in a glass bowl.
Heat 1 tsp oil and fry fenugreek seeds. Remove from heat and grind to a powder using a motor and pestle.
Put this powder on the pieces in the glass bowl.
In the same oil fry split mustard for a few seconds. Add asafetida and switch off the gas. Pour this on the pickle.
Now add red chili powder and turmeric powder. Mix well.
Heat one cup oil and allow it to cool. Add this cooled oil to the pickle. Mix well and fill in a clean glass jar.
Pickle is ready to eat after a week.