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Serves 4 serving
Mango (Cut into small pieces) 2
Ginger chopped1/2 Teaspoon
Garlic cut in long pieces1 Teaspoon
Chilly powder2 Teaspoons
Asafoetida (kayam) 3/4 Teaspoon
Fenugreek powder (Uluva) 3/4 Teaspoon
Gingely Oil1 Tablespoon
Cut the mango into small pieces and put them in a bowl containing salt water for atleast one day.
Heat Oil, splutter mustard seeds when oil heats up. Add Ginger, Garlic and Curry leaves and fry for a minute.
Add Chilli Powder, Fenugreek and Asafoetida into the pan and mix it welll with the contents already in the pan.
Add water as required and bring it to boil
Add the Mango to the mixture and stir for about 10 seconds.
Transfer the contents into a dry vessel and let it cool. Once it has cooled, add vinegar on top of the pickle.
Till Step no 5, it is common for most of the pickles, u can replace mango with carrot, beetroot etc..
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