Wash and pat the mangoes dry. Slit them into quarters lengthwise, not cutting them all the way. Apply salt generously and weigh them down. Let it stand for 4 days. Turn the mangoes after 2 days. After 4 days, wash them and set aside.
Lightly pound the mustard seeds and fenugreek seeds. In a pan heat 1 cup of oil and put in both the mustard and fenugreek seeds. As they begin to spatter add the chilli, tumeric and asafoetida. Fry for a few minutes and let cool.
Stuff the mangoes with this mixture and put in a glass jar. Pour hot oil into the jar making sure the mangoes are fully immersed.
I tried the Mango Miskut, but do not seems to understand why is gas coming out of the pickle. It won't stop, can you please advise why this is happening and how to prevent this from happening in the future remakes of the pickle. Thanks
19 Nov 2013