Email a Friend
50 under-ripe mangoes
6 cups salt
4 tblsp turmeric
1 cup oil
1 tsp asafoetida
2 tsp turmeric
2 tblsp fenugreek
10 tblsp mustard seeds
10-15 tblsp chilli powder
Peel and cube the mangoes. Mix with salt and turmeric, Cover with a heavy weight and leave for 3 days, stirring the mixture daily.
Heat the oil and fry the asafoetida, turmeric and fenugreek. Remove spices
and set aside and when cool grind to a fine powder.
Add 5 tblsp of the mustard seed to the pan. When the seed begin to pop,
remove from the heat and allow to cool.
Dry roast the remaining mustard seeds and then grind them.
Mix all the spices together with the chilli powder.
Drain the mangoes from the water that has collected, mix well with the
spices and bottle.
Can be eaten after a week or so.
Posted By: Neeta, Singapore.
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.