Ingredients
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500
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2
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1
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2
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1
-
1
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10 - 15
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-
-
-
-
-
-
-
Directions
Hot and Sour Mango Pickle,Seasoned spiced sour mango chunks.
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Steps
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1
Done
|
Chop the Mango Into 15 Mm Chunks and Place in a Lidded Glass Jar. Add the Sea Salt and Shake Thoroughly. Place in the Sun and Leave For 7 Days. |
|
2
Done
|
Removed the Mango Pieces and Drain in a Sieve. Leave Overnight to Dry. |
|
3
Done
|
Mix One Teaspoon of Mustard Seeds With the Cumin and Fenugreek and Dry Roast in a Cast Iron Pan. Keep Aside to Cool. Add a Little Oil to the Pan and Fry the Chilis For About 3 Minutes. Remove and Allow to Cool. |
|
4
Done
|
Add the Mixed Seeds and the Chilies to a Spice Grinder and Grind Until Very Smooth. |
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5
Done
|
Heat the Olive Oil in a Wok and Add the Remainder of the Mustard Seeds. When They Begin to Pop, Add the Mango Chunks and Mix Thoroughly. |
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6
Done
|
Sprinkle Over the Ground Spices and Stir Fry For About 5 Minutes. Turn Off the Heat and Allow to Cool,. |
|
7
Done
|
Store in a Sterilised Jar in the Fridge. |
