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Preparation Time : 10080
Cook Time : 60
Total Time : 10140
raw mango 1 kgs
jaggery 750 gms
coriander seeds crushed (coriander kuria) 4 tbsp
fenugreek seeds crushed(methi ka kuria) 5-6 tbsp
mustard seeds (rai ka kuria) 4 tbsp
asafoetida (hing) 1 tsp
red chilli powder 2 tbsp
salt or as per your taste 4 tbsp
turmeric powder 1/2 tsp
mustard oil 2 tbsp
fennel seeds (saunf) 2 tbsp
Wash and rinse mangoes. Cut into small pieces.
Add 1 tbsp salt and turmeric powder. Mix well. Keep rest for 24 hrs.
After a day drain water from mangoes.
Heat oil in a pan. Once smoke come out from oil. Switch off gas. Add asfoetida, and all spices. Mix all properly.
Let it cool. Add mango pieces. Mix all properly.
Cover the vessel. Let it rest for two days in sun light.
Now add crushed jaggery in pickle. Mix properly.
Keep pickle in sunlight for 5-6 continue days. Stir in between.
After 5-6 days pickle is ready to serve.
Adjust salt, red chilli powder, jaggery as per your taste.
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