Sunday, June 10, 2007

sweet mango pickle

675gms green mangoes
575gms Sugar
2tsp salt
1tbsp white cumin seeds
2tsp brown cardamom seeds
1tbsp poppy seeds
1tsp red chili powder

Wash, peel and grate the mangoes. There should be about 450gms of flesh. Add sugar and salt and mix well in a large bowl. Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango. Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week. Shake the jar at least once a day.