Mango Pickle With Less Oil

Mangoes cut into 1/2" pieces without peeling - 1Kg 
Salt - 100Gms 
Mustard Oil - 3-4Tsp 
Hing - 1/2Tsp 
Kalongi (Nigella seeds) - 25Gms 
Haldi - 25Gms 
Red chilli powder - 25-50gm 
Dry Roast & Grind:
Saunf (fennel seeds) - 50Gms 
Saboot Dhania (coriander seeds) - 50Gms 

Wash & cut mangoes into 1/2" cubes. Apply salt and leave it overnight. 
Dry the mango pieces on a clean cloth for 4-5 hours. 
Heat Oil. Remove from fire. 
Add hing & Kalongi. 
Add haldi, red chilli powder and freshly roasted & ground saunf and saboot dhania. 
Add mangoes and mix well. 
Store in a clean jar. Keep in the sun for 2-3 days

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