Halwai November 8, 2017

Ingredients:

• 12 – Mangoes, fleshy and large
• 2 cups – Powdered salt
• 200 gms – Garlic
• 200 gms – Ginger
• 100 gms – Chillies Green
• 2 cups – Salt, boiled in 4 cups of water
• 1/2 bottle – Vinegar
• 100 gms – Dry Red Chillies
• A Little Turmeric/Haldi
• 1/2 tbsp – Mustard Seeds
• 1/2 tbsp – Asafoetida (Hing)
• 1/2 bottle – Sweet Oil
• A Few – Curry leaves
• 1 tsp – Mustard Seeds

Method:

  1. Peel mangoes and slice and then mince them.
  2. Take 2 cups of powdered salt and rub it into the minced mango pieces.
  3. Place the pieces in a wooden vessel with a lid. Add a heavy weight for pressure.
  4. Next day, remove the minced pieces from the brine, squeeze out all the water and keep aside for drying.
  5. Make a minced masala from garlic, ginger and green chillies.
  6. Boil 2 cups of salt in 4 cups of water. Boil for half an hour till salt crystals begin to form.
  7. Add the vinegar to the boiling salt water.
  8. Powder Masala:
  9. Powder red chillies, turmeric and mustard seeds with asafoetida.
  10. Add the powdered masala to the vinegar and salt solution.
  11. When cool, add the mango pieces.
  12. Temper sweet oil with chopped curry leaves and mustard have been sauteed.
  13. Add this to the pickle. When cool, bottle the pickle.