Stuffed Sour Mango Pickle

  • 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 :
  1. Roast fenugreek seeds, aniseeds and onion seeds and grind coarsely.
  2. Wash and dry the mangoes.
  3. Slit them into 4 sections, keep them joined at the bottom and remove the stones.
  4. Mix ground spices, Red chili pepper , salt, turmeric, mustard powder and make a thick paste in a little oil.
  5. Fill the masala paste into the mangoes.
  6. Put the stuffed mangoes in a clean jar.
  7. Pour enough oil to cover them.
  8. Cover the jar with a close fitting lid.
  9. Keep in the sun for 4 days and shake it every other day.
  10. Keep the jar for 15 days in a room until mangoes are soft.