Mango with Kabuli Chana Pickle

Other Regions - Gujarat


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  


# 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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