Raw Mango 3
Methi 2 tsp
Sesame oil 1 cup
Kashmiri red chilli powder 100 grms
Salt 1 Cup
Asfetoda
Turmeric powder 2 tsp
Method
- Cut the mango into pieces and spread on a clean kitchen towel and let them dry for 1 hour
- .Dry roast fenugreek seeds until slightly browned.
- Add fenugreek seeds and mustard seeds in a blender and blend to make a smooth powder.
- Add mango, fenugreek and mustard powder, red chili powder, turmeric powder, salt in a bowl
- Now add half oil and mix well.
- Transfer the pickle in a clean glass jar.
- Top with the remaining oil.
- Cover the jar with a lid or tie with a muslin cloth.
- Keep the jar in strong sun for 3-4 days.
- The pickle is ready to use now.
- Top the jar with more oil to make sure mangoes are covered with oil.
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