4 cups raw mango grated
1 cup red chilli powder
3/4 cup salt or as per taste
1 cup oil
1 tsp mustard seeds
1 cup garlic
1/2 tsp asafoetida powder
1 1/2 tsps cumin seeds roasted and powdered
1 1/2 tsps Fenugreek seeds roasted and powdered
How to prepare Tangy and Spicy Mango Garlic Pickle
Mix grated mango , red chilli powder and salt to taste in a bowl and mix well.
Heat gingelly oil in a non stick fry pan and splutter mustard seeds.
Add peeled whole garlic and saute till they are soft. Add asafoetida powder roasted cumin and fenugreek powders and mix well.
Add grated mango and mix well. Cover and keep for a minute.
When cool store in a dry bottle and leave it for a day or two to mature before using.
Points to Note:
Always use a new dry spoon whenever you take pickle from the bottle.
Also see that a layer of oil stands above the pickle in the bottle.
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