Ingredients: Raw Mango - 2 nos Turmeric Powder - 1 tsp Salt - 3 tbsp Red Chilli powder - 1 tbsp Mustard Seeds - 1 tbsp Asafodeita - 2 pinches Method Cut the mangoes into 1 inch big pieces. Spread the cut pieces in a plate. Sprinkle salt and 1/2 tsp of turmeric powder on top and ensure all the pieces are coated with it. Set aside for 3 to 4 hours. Spread the pieces in a drainer (colander) and place it in sun for 2 to 3 hours to remove the excess water. Spread the pieces in a clean cloth. Transfer the pieces to a large bowl and sprinkle the rest of the ingredients together and toss well to mix all the ingredients thoroughly. Put the pieces in a clean jar and keep aside. Keep the jar in a dry place. Keep the jar in hot sun for 2 hours daily for a week and store again in cool dry place. Shake the jar regularly. After a week refreigerate the pickle jar. |
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