Ingredients:
Raw Mango - 12 nos
Kabuli Channa - 1/2 cup
FenuGreek Powder - 4 tbsp
Turmeric Powder - 1 tsp
Chilly powder - 2 tbsp
Asafodeita - 1/2 tsp
Salt to taste
Gingely oil - 2 tea cup
Method:
Wash and clean the mangoes. Wipe them dry with a clean cloth. Cut them into medium sized pieces. Spread the pieces on a clean sheet or mat in sun for two to four days. Make a mixture of turmeric powder, fenugreek powder, red chilly powder and salt. Add 1 tbsp of oil and 1 tbsp of water and make it a paste. Add this to the mango pieces and mix well. Add the Kabuli Channa to it and mix well. Heat oil in a pan and put the pickle mixture in it when cold.
Transfer the pickle to a porcelin or glass jar. Cover the mouth with a clean cloth. Leave it in a cool place for two days. After two days keep shaking the jar or better mix it with a dry wooden laddle. Add another cup of heated and cooled gingely oil (The pickle should soak in oil ). The pickle will get ready in 2 to 3 weeks time.
Can store the pickle for about one year.
Raw Mango - 12 nos
Kabuli Channa - 1/2 cup
FenuGreek Powder - 4 tbsp
Turmeric Powder - 1 tsp
Chilly powder - 2 tbsp
Asafodeita - 1/2 tsp
Salt to taste
Gingely oil - 2 tea cup
Method:
Wash and clean the mangoes. Wipe them dry with a clean cloth. Cut them into medium sized pieces. Spread the pieces on a clean sheet or mat in sun for two to four days. Make a mixture of turmeric powder, fenugreek powder, red chilly powder and salt. Add 1 tbsp of oil and 1 tbsp of water and make it a paste. Add this to the mango pieces and mix well. Add the Kabuli Channa to it and mix well. Heat oil in a pan and put the pickle mixture in it when cold.
Transfer the pickle to a porcelin or glass jar. Cover the mouth with a clean cloth. Leave it in a cool place for two days. After two days keep shaking the jar or better mix it with a dry wooden laddle. Add another cup of heated and cooled gingely oil (The pickle should soak in oil ). The pickle will get ready in 2 to 3 weeks time.
Can store the pickle for about one year.
Comments