Ingredients:
Raw Mango - 2 nos
Turmeric Powder - 1 tsp
Salt - 3 tbsp
Red Chilli powder - 1 tbsp
Mustard Seeds - 1 tbsp
Asafodeita - 2 pinches
Method
Cut the mangoes into 1 inch big pieces. Spread the cut pieces in a plate. Sprinkle salt and 1/2 tsp of turmeric powder on top and ensure all the pieces are coated with it. Set aside for 3 to 4 hours. Spread the pieces in a drainer (colander) and place it in sun for 2 to 3 hours to remove the excess water. Spread the pieces in a clean cloth.
Transfer the pieces to a large bowl and sprinkle the rest of the ingredients together and toss well to mix all the ingredients thoroughly. Put the pieces in a clean jar and keep aside. Keep the jar in a dry place. Keep the jar in hot sun for 2 hours daily for a week and store again in cool dry place. Shake the jar regularly.
After a week refreigerate the pickle jar.
Raw Mango - 2 nos
Turmeric Powder - 1 tsp
Salt - 3 tbsp
Red Chilli powder - 1 tbsp
Mustard Seeds - 1 tbsp
Asafodeita - 2 pinches
Method
Cut the mangoes into 1 inch big pieces. Spread the cut pieces in a plate. Sprinkle salt and 1/2 tsp of turmeric powder on top and ensure all the pieces are coated with it. Set aside for 3 to 4 hours. Spread the pieces in a drainer (colander) and place it in sun for 2 to 3 hours to remove the excess water. Spread the pieces in a clean cloth.
Transfer the pieces to a large bowl and sprinkle the rest of the ingredients together and toss well to mix all the ingredients thoroughly. Put the pieces in a clean jar and keep aside. Keep the jar in a dry place. Keep the jar in hot sun for 2 hours daily for a week and store again in cool dry place. Shake the jar regularly.
After a week refreigerate the pickle jar.
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