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Monika Tadka
Season pickle jar
Bold mustard character for mango and mixed vegetable pickles that last.
- Time
- 3 days
- Serves
- 1 jar
- Level
- Medium
Ingredients
- 1 kg raw mangoes, cut into pieces
- ¼ cup salt
- 1 tsp turmeric
- 3 tbsp split mustard seeds (rai kuria)
- 2 tbsp fennel seeds, coarsely ground
- 1 tbsp fenugreek seeds, coarsely ground
- 1 tsp kalonji
- 2 tbsp red chilli powder
- 1½ cups Monika mustard oil
Method
- 1
Toss the mango pieces with salt and turmeric. Spread on a cloth and sun-dry for a day.
- 2
Heat the mustard oil until it smokes, then let it cool completely.
- 3
Mix all the spices, then add the mango pieces and a little of the cooled oil. Toss well.
- 4
Pack into a clean, dry glass jar and pour the remaining oil on top so the mangoes are covered.
- 5
Keep the jar in the sun for 2–3 days, shaking once a day. It's ready when the mango softens.
Tadka tip: Keep the mango fully under a layer of oil — that is what protects the pickle and helps it last all year.
