Mango Sweet Pickle/Chutney 2, Sun Ripened
Aam ki Meethi Chutney 2
Mrs. Sarojini Rastogi was my sister in-law's mum. She was an excellent Indian cook, well known for her traditional recipes-Mamta
Photos by Abha Gupta
1 kg. green/raw mango flesh (buy 2 kilo pickling mangoes)
1 kg. sugar
1 heaped tbsp. salt, adjust to taste
1/4 tsp. good quality asafoetida or hing powder
1 heaped tsp. chilli powder
1 1/2 tsp. nigella seeds or kalaunji/kalownji (nigella sativa)
4-5 large, brown cardamoms or badi illaichi seeds
2 tbsp. vinegar
Peel mangoes and grate flesh coarsely.
Place grated mango flesh in a bowl and add sugar, salt, asafoetida and chilli powder. Mix well.
Transfer to a jar, close the mouth with muslin cloth and keep in the sun or on a sunny window sill, for 10-12 days. Stir it every day.
Dry fry cardamom and nigella seeds in a pan.
Add to the pickle in sterilised jars, along with vinegar. Mix well.
Leave to mature for a couple of weeks.
Also see Pickle and Chutney Selection.