Ingredients:
- 1 kg medium raw Mangoes (Aam)
- 90 grams mustard powder
- 150 grams Salt (Namak)
- 15 grams Onions seeds (Kalonji)
- 2 teaspoonfuls Red chili pepper (Lal Mirchi)
- 30 grams fenugreek seeds
- 4 teaspoons ground spices
- 3 teaspoons aniseed
- 1 teaspoon thymol seeds
- 1 teaspoon Turmeric (Haldi)
- Mustard Oil (Sarson Ka Tel) to cover the Mangoes (Aam)
How to make stuffed sour mango pickle :
● Roast fenugreek seeds, aniseeds and onion seeds and grind coarsely.
● Wash and dry the mangoes.
● Slit them into 4 sections, keep them joined at the bottom and remove the stones.
● Mix ground spices, Red chili pepper , salt, turmeric, mustard powder and make a thick paste in a
little oil.
● Fill the masala paste into the mangoes.
● Put the stuffed mangoes in a clean jar.
● Pour enough oil to cover them.
● Cover the jar with a close fitting lid.
● Keep in the sun for 4 days and shake it every other day.
● Keep the jar for 15 days in a room until mangoes are soft.