INGREDIENTS
- 1 kg raw mangoes, washed, cleaned and cut
- 1 tbsp turmeric powder
- 2 tbsp salt
- ½ tsp cloves
- ½ tsp black pepper corns
- 1 tsp fenugreek seeds
- ½ tsp hing
- 3 tsp salt
- 60-100 gms rai dal (mustard seeds dal or you may use yellow mustard seeds)
- 2-3 tsp Shilpas Masala Mill Kashmiri Chilli Powder
- 1-2 tsp Shilpas Masala Mill Everyday Masala
- ½ cup mustard oil or cooking oil (heated)
- 50 gms jaggery if desired
INSTRUCTIONS
- Add turmeric and salt to the mango slices and keep it overnight.
- Next day remove mango pieces and dry them completely in sunlight or under a fan.
- Dry roast methi (fenugreek) seeds, cloves, 2-3 tsp of rai dal and peppercorn for 30 sec to 1 min.
- Coarse grind.
- Now place everything in a big plate and pour hot oil in it.
- Mix well.
- Add the mango pieces and coat well.
- That’s it, mango pickle is ready.
- Store in an air tight dry container and eat after a day or two.
- Enjoy with dal rice, parathas etc.
SPICE LEVEL:🌶🌶
