Mango Miskut - Mango Pickle Goan Style
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Ingredients:Tender raw mangoes - 25 nos
Pickle Fenu greek powder - 1 cup
Turmeric powder - 1/2 cup
Chilli Powder - 2 cups
Asafodeita - 1/4 cup
Oil - 2 cups
Salt to taste
Method:Wash and pat the mangoes dry. Slit them into 4 without cutting them completely. Mix salt with 1/4 cup of turmeric powder and smear the mangoes with the mixture thoroughly. Arrange the mangoes in a shallow bowl. Keep them covered with a thin cloth. Let it set for 4 to 5 days. Every day keep turning the mangoes using a dry woodden laddle. After 5 days wash the mangoes and arrange them on a dry plate.
Heat 1 cup of oil in a shallow pan. Mix fenugreek powder, remaining turmeric powder, chilly powder, asafodeita together to a fine mixture. Add the mxiture to the oil and fry it till the oil and mixture forms a paste. Stuff the mangoes with the paste and arrange them in a glass jar. Heat reamining oil and pour it on to the jar so that all the mangoes are fully immersed.
This stays good for about 1 year.
Pickle Fenu greek powder - 1 cup
Turmeric powder - 1/2 cup
Chilli Powder - 2 cups
Asafodeita - 1/4 cup
Oil - 2 cups
Salt to taste
Method:Wash and pat the mangoes dry. Slit them into 4 without cutting them completely. Mix salt with 1/4 cup of turmeric powder and smear the mangoes with the mixture thoroughly. Arrange the mangoes in a shallow bowl. Keep them covered with a thin cloth. Let it set for 4 to 5 days. Every day keep turning the mangoes using a dry woodden laddle. After 5 days wash the mangoes and arrange them on a dry plate.
Heat 1 cup of oil in a shallow pan. Mix fenugreek powder, remaining turmeric powder, chilly powder, asafodeita together to a fine mixture. Add the mxiture to the oil and fry it till the oil and mixture forms a paste. Stuff the mangoes with the paste and arrange them in a glass jar. Heat reamining oil and pour it on to the jar so that all the mangoes are fully immersed.
This stays good for about 1 year.
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