Prepare Raw mango water pickle

Email a Friend   Ingredients :

100 small tender green mangoes
750 gm rock salt
¼ kg small red chillies
50 gm fenugreek
50 gm mustard seeds
10 gm asafoetida

Preparation :

Put the mangoes in a plastic bucket together with the salt and chillies. Roast the fenugreek and mustard seeds and asafoetida separately in a frying pan and crush.

Add to the raw mangoes. Keep the raw mangoes under heavy weight for around 10 days. Remove the weight and pot the raw mangoes along with the water that will have to be oozed out.

Stored in an airtight container this pickle can last even for two years.

We recommend you to look at our other Pickles Recipes

Some of the world's most tasty cuisines come from India, just look at the shelves in any supermarket and the queues outside the Indian restaurants on a Friday night. ingredients that were once sold in only the Indian shops are now readily available on the shops this change in lifestyle is primarily due to tourism. This is not surprising as the food is prepared with pleasure and keen attention is paid to detail. However it is often difficult to recreate the authentic taste in your own kitchen. After all no chef would want to expose their trade secrets which give their dish an extra kick. However in this section I have chosen a variety of goan dishes with detailed recipes so u can recreate the dishes at home and impress all your friends with the authentic taste.

Although the traditional way of cooking may not be practical as it is often time consuming. This does not serve a problem for the goan people who believe the nicer the dish the longer it takes to produce. The preparation of grinding and marinating is a long process but goans take satisfaction in cooking food not only eating it.