1 kg raw mango. Wash and dry them and then cut them into length or cubes by a common cutter. Buy a common cutter online link given in the description box. Place all the mango pieces in a clean and dry container. Add 2 tsp salt. 1 tsp turmeric powder. Now cover and shake the lid. Shake the container thoroughly. Now keep this jar in the sun light. Do not open the lid. After 2days take them out of their water. Throw this water now the mango pieces are very soft.
Now spread them to sunlight for 1 hour. So that their excess moisture can be removed.
Make sure the pieces of mango should be dry but not too dry. Fry all the pickle spices.
Heat a pan and pour 2 tbsp fenugreek seeds in it. Roast all spices in low flame until its color. Turns into a light golden color dry roast 1/2 cup yellow / black mustard allow the spices to cool completely and then grind. Now heat 1/2 cup of mustard oil in the same pan until it starts to smoke and then cool it completely and then use it. Grind all the spices together except black onion seeds.
Now transfer them to a dish and add some more powder spices
1 tsp asafetida
1 tsp red chili powder
1 tsp turmeric powder
2 tsp black salt
3 tbsp white salt
Add onion seeds and mix well. Now take a mixing bowl and put mango pieces in it. Add 1/2 cup vinegar and mix. Now add spices and mix thoroughly. Now add mustard oil and mix now transfer the pickle to a glass bowl and cover it with a cling wrap and keep this bowl in the sun light or at room temperature for two days. After 2 days sift this pickle into a glass air tight container after 2 days. First pour some mustard oil in a jar and then pick the pickle in it.
Keep this jar in sunlight for 15 days to mature. Enjoy.
No comments:
Post a Comment