- Wash crude mangoes, and afterward wipe them appropriately with a fabric.
- Expel the seed and cut into medium size pieces.
- In a major bowl include mango pieces,salt and turmeric and blend well.
- Save secured for two days, and blend once in a day.
- After including salt, mango pieces discharge some water so gather.
- That water in a different holder.
- Presently spread the mango pieces on a material or in a major plate.
- Keep the mango pieces, and the bowl in which we have gathered the water in daylight.
- Keep both (water and mango pieces) in the sun for two days.
- Dry dish fenugreek seeds and pound to make a coarse powder.
- Gently smash or pound mustard seeds and fennel seeds.
- Presently following two days blend jaggary in that water and blend well to break down it totally.
- Warmth mustard oil to a smoking point at that point let it chill off totally.
- Include all the flavors in the mango pieces and afterward include the oil and blend.
- Presently include the jaggary water in the mango pieces and blend.
- Fill the pickle in a fired or glass container and save secured for two days.
- Presently spread the mouth of the container with a muslin fabric and save it in sun for 3-4 days.
- Mix and blend it once in a day for seven days.
- Following 20 days it's prepared to utilize.
At last, we see this video to know more about this recipe:
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