GRATED MANGO PICKLE
Makes :
4 Large Jars
Preparation Time :
Cooking Time :
Preparation Method :
- Dry roast methi and powder for 1 teaspoon Roast asafoetida in 1 teaspoon of oil and powder or, roast the powdered asafoetida and keep aside.
- Powder 4 teaspoons of mustard seeds and keep aside.
- Peel skin of mangoes. Grate them or chop into small pieces and mash in blender.
- Heat half a teaspoon of oil and allow the mustard seeds to splutter. Add the turmeric powder and the mangoes and stir. Close lid. In a couple of minutes open and stir again.
- Add the mustard powder, chilly powder, asafoetida, methi powder and salt. Mix well, and add the oil. Cool and store in a bottle.
INGREDIENTS
- 12 Mangoes medium-sized
- 200 grams Chilly powder
- 2 teaspoon Methi
- 1 teaspoon Mustard seeds
- Asafoetida lemon-sized
- 400 grams Salt
- 1 teaspoon Turmeric powder
- 400 ml Gingely Oil
5 comments for “Grated Mango Pickle”
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