My favorite monsoon season has arrived and I really don’t want to miss my Stuffed Sour Mango Pickle, because still good mangoes are available in the market. Here is a tangy condiment recipe from North Indian cuisine that will surely bring water in your mouth.

Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10 servings

Ingredients:

• 1 kg raw Mangoes (Aam)
• Good amount of Mustard Oil (Sarson Ka Tel) to cover the Mangoes (Aam)
• 4 tbso fenugreek seeds
• 2 tsp hymol seeds
• 2 tbsp grams mustard powder
• 2 tsp Turmeric (Haldi)
• 2 tsp Onions seeds (Kalonji)
• 2-1/2 tsp ground spices
• 1-1/2 tbsp Red chili pepper (Lal Mirchi)
• 2-1/2 tsp aniseed
• 125 grams Salt (Namak)

How to make Stuffed Sour Mango Pickle :

1. Roast fenugreek seeds, aniseed and onion seeds for few seconds.
2. Allow the seeds to cool down and then grind coarsely.
3. Wash the mangoes in normal tap water and slit each into 4-6 pieces.
4. Remove the stone and keep together at the bottom.
5. Take a small bowl and mix ground spices, salt, red chilli pepper, turmeric, mustard powder.
6. Add little bit of oil to and a thick paste.
7. Fill the prepared masala paste into the mangoes.
8. Carefully arrange the stuffed mangoes in a clean jar so that masala paste should not come out.
9. Pour enough mustard oil to cover the stuffed mangoes.
10. Put a tight lid on the jar and keep under the sun for 5-6 days.
11. Shake the jar on every other day for the proper preparation of pickle.
12. Keep the jar at room temperature until mango turns soft and pickle tenders.