Aaji's Pickle Masala & Mango/Lemon Pickle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 250
Ingredients
INGREDIENTS FOR PICKLE MASALA250 Gms.Salt1 cup Sesame Oil1 cup Red Mustard Seeds coarsely ground0.5 cup Red Chilli Powder0.25 Cup Turmeric Powder2 tbsps.Fenugreek/Methi Seeds4 tsps.Asafoetida PowderFOR THE PICKLE1.5 Kg. Raw Green MangoesOR50 Yellow thin skinned Lemons(Kaagazi Nimbu/Limbu)200 gms. Red Chilli Powder150 gms.Salt100 gms. coarsely ground Yellow Mustard seeds50 gms. Coarsely ground Fenugreek/Methi Seeds50 gms. Turmeric PowderSEASONING510 ml Sesame Oil25 gms. Red Mustard Seeds15 gms.Fenugreek/Methi Seeds2 tsps. Asafoetida/Hing Powder
PREPARATION OF PICKLE MASALA
Shallow fry the Methi Seeds in a little Oil til crisp and aromatic.Cool to room temprature and powder.
Grind half of the coarse Mustard Powder to a fine powder.
METHOD
Mix all the Ingredients except the Salt and Oil well together.Heat the Oil till hot and pour over the mixed Spices When this Mix cools a little to warm add the Salt and allow to cool fully.Store in a dry airtight Glass Jar on the Shelf--keeps for more than a year.
MAKING MANGO/LEMON PICKLE
PREPARATION
Heat a large piece of Coal till it glows.Sprinkle 2 tsps. of Asafoetida/Hing Powder over this and place the Glass Jar around it.This will season the Jar and sterilise it helping to keep the Pickle fresh throughout the year.
Heat Oil till hot.Add the Fenugreek/Methi Seeds,Red Mustard Seeds and Asafoetida/Hing Powder and switch off the flame when the Seasonings sputter and pop.Allow to cool overnight covered with a Sieve.This allows the steam to pass into the Atmosphere instead of condensing into the hot Oil.
METHOD
Wash and wipe the Green Mangoes dry and cut in bite sized pieces.In a large Steel Vessel mix the Pickle Masala and all the other Spices in the listed proportions and add Salt as well.Cover and keep overnight for the Juices to run. Store in a smoked Glass Jar and when done ,add the cold,seasoned Oil and mix well.The Oil should float at least 1.5"-2" over the Mango pieces.Use a perfectly dry Steel Spoon to remove the required amount of Pickle. I store it in two Glass Jars a small one of 250 gms. for daily use and a large one of 2 kgs.-3 kgs. capacity for storing.
Serving Size: Makes about 200 Tablespoons of Pickle
Number of Servings: 250
Recipe submitted by SparkPeople user KOMAL53.
Shallow fry the Methi Seeds in a little Oil til crisp and aromatic.Cool to room temprature and powder.
Grind half of the coarse Mustard Powder to a fine powder.
METHOD
Mix all the Ingredients except the Salt and Oil well together.Heat the Oil till hot and pour over the mixed Spices When this Mix cools a little to warm add the Salt and allow to cool fully.Store in a dry airtight Glass Jar on the Shelf--keeps for more than a year.
MAKING MANGO/LEMON PICKLE
PREPARATION
Heat a large piece of Coal till it glows.Sprinkle 2 tsps. of Asafoetida/Hing Powder over this and place the Glass Jar around it.This will season the Jar and sterilise it helping to keep the Pickle fresh throughout the year.
Heat Oil till hot.Add the Fenugreek/Methi Seeds,Red Mustard Seeds and Asafoetida/Hing Powder and switch off the flame when the Seasonings sputter and pop.Allow to cool overnight covered with a Sieve.This allows the steam to pass into the Atmosphere instead of condensing into the hot Oil.
METHOD
Wash and wipe the Green Mangoes dry and cut in bite sized pieces.In a large Steel Vessel mix the Pickle Masala and all the other Spices in the listed proportions and add Salt as well.Cover and keep overnight for the Juices to run. Store in a smoked Glass Jar and when done ,add the cold,seasoned Oil and mix well.The Oil should float at least 1.5"-2" over the Mango pieces.Use a perfectly dry Steel Spoon to remove the required amount of Pickle. I store it in two Glass Jars a small one of 250 gms. for daily use and a large one of 2 kgs.-3 kgs. capacity for storing.
Serving Size: Makes about 200 Tablespoons of Pickle
Number of Servings: 250
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 679.3
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 652.2 mg
- Total Carbs: 169.4 g
- Dietary Fiber: 18.4 g
- Protein: 5.4 g