Thursday, June 21, 2012

Mango Pickle

Time 30 min
Unripe mango 3 (cut into cubes)
Red chili powder 1/4 cup
Turmeric powder 1 tsp
Salt 1/2 cup
Asafoetida solid / Hingdi size of one chana daal
Mustard seeds with cover 1/2 tsp
Mustard split seeds/daal (without cover) 1 /4 cup + 2 tsp
Fenugreek seeds 1 tsp roasted
Oil 1.5 cup
Sugar 1/4 cup
Ram bandhu pickle masala 1/4 cup + 1tsp

Wash the mangoes  with water and then completely dry it with cotton, then make the mango pieces.

Fry hingadi in hot oil, then make a powder. Keep it aside.
Roast fenugreek seeds for 3-4 min on tava. Allow it to cool. Keep it aside.
Roast mustard split seeds/ daal for 3-4 min on tava. Allow it to cool. Keep it aside.
Heat oil in kadai (also use oil used for frying hingdi) add mustard seeds, after it pops out. Switch off the flame. Allow it to cool. Keep it aside.

Hingdi picture
Mix Roasted fenugreek seeds, Roasted mustard split seeds and hingdi  salt, red chili powder, turmeric powder  and sugar in a mixing bowl.
Then add mango pieces to the mixing bowl, mix very well so that all mango pieces covered by masala evenly.

Then in a sterelized glass jar add half oil at the botton then add all mango pieces, then at the top add remaining oil. Cover the jar. Keep out side the refirgerator for 2 days. Then after 2 days mix the pickle with spoon up and down, again cover with lid and keep in refrigerator. After one week the pickel will be ready to eat. Keep in refrigerator so its aroma, taste and colour stays for a longer period.

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