Mustard oil 1 cup
Jaggery 3-4 tbsp, grated
Salt 1 tbsp
Turmeric 3 tsp
Nigella seeds 6 tsp
Black peppercorns 2 tbsp
Fennel seeds 3 tbsp
Red chilli powder 2-3 tsp
Fenugreek seeds 2 tsp
Raw mangoes 2 kg, peeled and grated
Garlic 25 cloves, peeled
White vinegar 6 tbsp
- Bring 4-5 cups of water to a boil and keep it aside.
Heat the oil in a pan till it reaches a smoking point and then remove from the heat and let it cool down completely before using. This helps mellow down the pungency of the mustard oil.
- In a big mixing bowl, combine together the jaggery, salt, turmeric, nigella seeds, black pepper, fennel seeds, chilli powder and fenugreek seeds. Add 5-6 tbsp of the oil to this and give it a good mix.
- Add the grated raw mangoes to the spice blend and combine everything together. Check for seasoning. The rule of pickling is that the salt will remain the same even after it has matured.
- The next step is to make the parcels. Lay out a piece of muslin and place about 2 heap tablespoons of the mango mixture in it. Place a garlic clove in the center of it and fold the cloth to seal in the mixture into a ball shape. Tie a knot to hold everything together. Ensure that everything is tightly packed. Place this parcels on a plate and let some of the extra liquid run out.
- Place these in the jars and top them up with a mixture of 2 cups of water, the vinegar and the leftover oil. You may need 2-3 jars depending on its size. Divide the liquid accordingly. Top up with plain water to fill the jars till the brim. Ensure that the bundles are completely immersed in the pickling liquid.
- Cover the jars with the lids and give it a good shake to mix everything together. Keep it under the sun for about 3 weeks to help it mature. To consume, remove the parcels from the liquid and open them up.
- NOTE: For this recipe, you need to keep 2-3 sterilized glass jars and about a meter of clean, washed muslin cloth ready.