Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 12 | Medium | Mango - Raw | |
| 1 | Tablespoon | Mustard Seed | |
| 4 | Tablespoon | Fenugreek - Methi | |
| 1/3 | Tablespoon | Turmeric Powder | |
| 2 | Tablespoon | Chilly Powder, Red | |
| 1/4 | Teaspoon | Asafetida (Hing) | |
| As Required | Salt | to taste | |
| 1/4 | Teacup | Chana, whole (Kabuli Chana) | |
| 2 | Teacup | Mustard Oil |
Method
# Take raw and sour mangoes, Wash them and then wipe them completely with a dry cloth. Cut them into medium size pieces with seeds.
# Spread the pieces on the mat and dry them in the sun for two days.
# Make a paste by grinding the mustard seeds, fenugreek seeds, turmeric powder, red chilli powder, asafoetida and salt in a grinder.
# Add this paste to the mango pieces and mix well.
# Add the kabuli chana and mix.
# Heat one cup of mustard oil, and cool it. Put the pickle mixture in it and blend.
# Now put the pickle in the porcelain jar. Cover it and tie it with a cloth. Do not shake it for first two days. After that shake it well.
# Add a little more heated and cooled, mustard oil to cover the mixture, so that the pickle does not spoil. Pickle gets ready to use in 2 or 3 weeks.
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