Total Calories: 620
1. Cut each unpeeled mango around the center seed into 1-inch-by-1/2-inch pieces. Discard the center seeds.
2. Place the fennel, fenugreek, kalonji, and peppercorns in a heavy cast-iron skillet and dry-roast the spices, stirring and shaking the pan over moderate heat, until just a shade darker and fragrant, about 3 minutes. Let cool and transfer to a spice or coffee grinder, and grind them very coarse. Remove to a bowl and mix in the salt, turmeric, paprika, and cayenne pepper.
3. Heat the oil in a medium nonstick wok or saucepan over medium-high heat until just smoking. Let cool until just lukewarm, then add the spice mixture and the mangoes and mix well, making sure all the pieces are well coated with the spices.
4. Transfer to a large sterile glass jar. There should be at least 1/2 inch of oil on the surface. Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen or outside in the sun, shaking the jar once or twice a day until the spices are plump and soft and the mango pieces are crisp-tender, 10 to 12 days. (If the pickle jar is outside in the sun, bring it inside in the evening.) This pickle stays fresh at room temperature about 2 years.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.