Miskut Mango Pickle

Mangalore - Goa - Pickles


Quantity Measure Ingredients Description:
50 Nos. Mango - Raw tender wiipe and slit
5 Teacup Salt Stuff the salt in mangoes
1 Kilogram Sweet Oil Heat the oil
1 Inch Asafetida (Hing) 15 gr add
1 Inch Turmeric/Haldi add
2 Tablespoon Methi - (Fenugreek) level spoons
7 Tablespoon Mustard Seed (Sarson) level spoons fry seven spoons
7 Tablespoon Mustard Seed (Sarson) Roast in a tawa and pound
16 Tablespoon Chilly Powder, Red level spoons


Wipe the tender mangoes , slit them lengthwise into fours leaving the seeds inside. Stuff each mango with salt and keep under heavy weight for three days turning them after two days. on the fourth day heat the oil till smoke appears over the oil. Add asafetida, turmeric and fenugreek. Keep the pan down from the fire before the spices turn too brown. With a dry spoon remove the spices and keep aside in a dry container. Add 7 level tablespoons of mustard seeds to the hot oil and allow to cool slowly.

Roast the remaining 7 tablespoons of mustard seeds ( in a dry frying pan ) slightly pound well and keep aside. Grind the asafetida, turmeric and fenugreek fine and keep aside. Mix the chilly powder and all the other ground ingredients with the water that collects around the mangoes. Remove the seeds from the mangoes and stuff the masala into each mango, arrange the mangoes in a jar and pour the cold oil over the mangoes. Oil level should be 1 inch above the mangoes. This pickle can be eaten after a month.

Note : Water should not be used whilst grinding and all the vessels should be clean and dry before use.

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