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
Method:
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.
Mix.
Add mangoes and mix well.
Store in a clean jar. Keep in the sun for 2-3 days
