Aaji's Pickle Masala & Mango/Lemon Pickle
Nutritional Info
- Servings Per Recipe: 250
- 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
View full nutritional breakdown of Aaji's Pickle Masala & Mango/Lemon Pickle calories by ingredient
Introduction
This is my maternal Grandma Aaji's Recipe.This is very tasty but has very little Juice--meant for those who love to eat the pickled raw Green Mangos.I make both types because for me Memories of this are connected to my childhood--when this would arrive at our home in Chandigarh from Poona where my Grandparents lived.Again this too is served by Teaspoons and eaten as a Condiment---sinced it is pickled in Salt and Oil!! This is my maternal Grandma Aaji's Recipe.This is very tasty but has very little Juice--meant for those who love to eat the pickled raw Green Mangos.I make both types because for me Memories of this are connected to my childhood--when this would arrive at our home in Chandigarh from Poona where my Grandparents lived.Again this too is served by Teaspoons and eaten as a Condiment---sinced it is pickled in Salt and Oil!!Number of Servings: 250
Ingredients
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INGREDIENTS FOR PICKLE MASALA
250 Gms.Salt
1 cup Sesame Oil
1 cup Red Mustard Seeds coarsely ground
0.5 cup Red Chilli Powder
0.25 Cup Turmeric Powder
2 tbsps.Fenugreek/Methi Seeds
4 tsps.Asafoetida Powder
FOR THE PICKLE
1.5 Kg. Raw Green Mangoes
OR
50 Yellow thin skinned Lemons(Kaagazi Nimbu/Limbu)
200 gms. Red Chilli Powder
150 gms.Salt
100 gms. coarsely ground Yellow Mustard seeds
50 gms. Coarsely ground Fenugreek/Methi Seeds
50 gms. Turmeric Powder
SEASONING
510 ml Sesame Oil
25 gms. Red Mustard Seeds
15 gms.Fenugreek/Methi Seeds
2 tsps. Asafoetida/Hing Powder
Directions
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.
