| By : Harish Yadav ( Posted on :24 Aug, 2006 ) | Total Views : 495 | Previous | Next |
Ingredients :
Medium size salt mango - 100nos
Gingelly oil - 1cup
Mustard - 1/4cup
Fenugreek - 2dsp
Turmeric powder - 1dsp
Dry chilli split into 2 pieces - 25nos (without seeds)
Red chilli powder - 3/4cup
Asafoetida sauted in
gingelly oil and powdered - 3dsp
Salt - 1/2kg
Method :
Heat 1cup gingelly oil and season the mustard and fenugreek. Add turmeric powder and dry chillies and saute in a low flame. Remove from fire and add all the other ingredients, except mango. When cool, apply the masala on the mangoes and store them one above the other in a dry mud vessel. Pour boiled and cooled water. The water level should be above the mangoes. This pickle can be used after 4 or 5 days.
