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INGREDIENTS
Tender mango - 250 gm
Kosher salt - 150 g
Red chilli powder - 6 tbsp
sesame oil - 50 ml
Hing/ asafoetida - 1 tsp
Fenugreek - 1 tsp
mustard seeds - 3 tsp
- Clean the tender mango , wipe with a towel. Take a glass jar / ceramic pot. It should be dry
- Add a layer of salt at the bottom. Place a layer of tender mango. Continue the same till all the mangoes are finished . Add a layer of salt at the top. Cover the jar or pot . Store it in a dark place.
- After 2 days just shake the bottle twice. Continue the process for 40 days .
4.After 40 days you can see the tender mangoes shrink in size and float.
5. Take the fenugreek and mustard seeds. Dry roast and powder it coarsely . Set aside
6.Take the chilli powder and hing and dry roast it and set aside
7.Now take the jar/ pot with mangoes and separate the brine out of it. Take the required amount
of brine mix roasted chilli powder , hing , fenugreek and mustard powder .Now add the mangoes and mix well. Dont require to add all the brine
8.Put it in a ceramic pot / glass jar.
9.Now heat the sesamae oil , allow it to cool. Pour it on the top of the tender mango. This is to
prevent fungus. Dont mix after this . Store in a dark place. After 15 to 20 days pickle is ready
to use.
Note
- Buy small mangoes with their small stem not broken . This adds an extra taste
- Use Koshar salt / kal uppu for better taste
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