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Occasions
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Ingredients- 10big size raw mangoes
- 400 gms salt
- 1/4 kg red chili powder
- 1 tbsp grams turmeric powder
- 2 tbsp grams fenugreek seeds
- 3 tbsp grams mustard powder
- 1 kg oil
- 1 tsp asafetida
- 2 tsp mustard seeds
Procedure- Roast muster seeds and powder them,roast fenugreek seeds and powder them keep aside.
- Wash the raw mangoes well and wipe them clean.
- Cut them into thin flat long slices.
- Mix the pieces with 1/2 qty of salt and turmeric little by little.
- Store the mix in an air tight ceramic jar.
- When mixed with salt mango pieces ooze water.
- Leave it for 2 days,sqeeze the pieces on 3 rd day,separate the juice and from the mangoes and spred the mango pieces on the plate,dry them in hot sun,tillthe mango pieces are dries. (don't let the pieces harden).
- Keep the jar along with the sap in the sun.
- Once dried add the remaining salt into the sap along with red chili powder, fenugreek powder and mustard powder.
- Now add the dried mango slices to this mix.
- Heat oil in a wok and add mustard seeds and asafetida.
- Allow the oil to cool and mix into the pickle. Store in a ceramic jar.
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