Mango with Kabuli Chana Pickle

Monday, 14 March 2011 13:28 Other Regions - Gujarat

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.