Thursday, June 21, 2012

Sweet and Spicy Mango Pickle

Time 60 min

Raw mangoes (Totapuri / Rajapuri) sliced into cubes 2 cups 
Sugar 1.5 cup sugar

Water 2 cups
Garlic cloves 2

Clove 2
Bay leaves 1
Black peppercorn 8-10

Shahjeera & Fennel seeds 1 tsp each roasted (optional grind to make paste)

Chili powder 2 tsp

Salt 1/2 tsp


Combine the sugar with water in a pan. Allow it to cook over a slow flame till the sugar is completely dissolved.

Then add the mango slices, garlic, cloves, bay leaves, black peppercorns, shahjeera & fennel seeds powder and cook over a very slow flame for about 40 to 45 minutes. Mango pieces becomes soft and translucent
Then to this add chili powder, salt and mix well. Cook for 3-4 min. Then switch off the flame. Allow it to cool completely. Bottle in a sterilised glass jar and can be store in refrigerator.

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