Ingredients:
Tender Mangoes - 2 kg
Mustard Powder - 1/2 cup
Fenu greek powder - 1/4 cup
Red chilly powder - 1/4 cup
Asafodeita powder - 1 tsp
Turmeric powder - 1 tsp
Salt - 1/4 cup
Crystal salt - 1/4 cup
Method:
Wash and clean the mangoes. Let them dry. Make 4 slits in each mango not cutting them fully. Remove the seeds. Rub the mango with salt both inside and outside and leave it on a plate for about 12 to 18 hours.
Mix all the spice powders together. Heat oil and pour it on top of the powder and make it to a fine paste. Fill in the mangoes with the paste. Transfer the mangoes to a pickle jar or a glass bottle which is air tight. Sprinkle the remaining masala and the left over oil on top. Keep the jar in sun for about 4 days and in a cool and dry place for 4 days. Every day turn the mangoes from up to down for about 15 days. Can start consuming after 15 days.
Tender Mangoes - 2 kg
Mustard Powder - 1/2 cup
Fenu greek powder - 1/4 cup
Red chilly powder - 1/4 cup
Asafodeita powder - 1 tsp
Turmeric powder - 1 tsp
Salt - 1/4 cup
Crystal salt - 1/4 cup
Method:
Wash and clean the mangoes. Let them dry. Make 4 slits in each mango not cutting them fully. Remove the seeds. Rub the mango with salt both inside and outside and leave it on a plate for about 12 to 18 hours.
Mix all the spice powders together. Heat oil and pour it on top of the powder and make it to a fine paste. Fill in the mangoes with the paste. Transfer the mangoes to a pickle jar or a glass bottle which is air tight. Sprinkle the remaining masala and the left over oil on top. Keep the jar in sun for about 4 days and in a cool and dry place for 4 days. Every day turn the mangoes from up to down for about 15 days. Can start consuming after 15 days.
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