Ingredients:
(Makes about 4.5 kg-Adjust quantities according to needs)
2.5 kg ( 5Ib) green mangoes
250g salt
100g fenugreek seeds
100g fennel seeds
45 g chilli powder
45 g onion seeds
45g tumeric
45g whole dried red chillies
30g black peppercorns
about 1.5 litres of mustard oil
sterilised big jar or smaller
jars
Please
note that all spoonful measures are flush not heaped spoonfuls.
Method:
Rinse the mangoes well, then
stone them and cut them into the desired sizes. Do not peel
them.
Put the salt, fenugreek seeds,
fennel seeds, chilli powder, onion seeds, tumeric, dried red
chillies and peppercorns in a large bowl and mix together well.
Stir in about 250ml of the oil, stirring until well blended and
the mixture becomes slightly damp.
Sprinkle a layer of spice
mixture into the sterilized storage jars. Add a couple of
handfuls of mango pieces to the remaining spice mixture and mix
well by hand, rubbing the spice mixture and mangoes together
until all the mangoes are coated. Put the mangoes into the jar
and repeat until all the mangoes are in the jar. Top up with any
spice mixture that remains. This ensures that the mangoes do not
spoil.
Cover the jar tightly with a
lid, then place the jar outside in the sun for 2 to 3 days,
shaking it 2 or 3 times a day.
On the fourth day, add the
remaining oil, adding extra if necessary to cover the contents.
Put the jar in the sun for another 3 to 4 days and leave it
without shaking it again. It will the be ready to eat but
becomes more tender in a month's time.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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