Mango & Ginger Juliennes
Mango cut into juliennes (long thin pieces) - 1 Kg
Ginger cut into juliennes - 250 Gms
Salt - 100 Gms
Sugar - 250 Gms
Bhuna Jeera (roasted cumin seeds) powdered - 25 Gms
Red chilli powder - 50 Gms or 10 tsp
Kala Namak - 1 tsp
Method:
Peel & cut mangoes and ginger into juliennes (long thin pieces)
Apply salt to both for 3-4 hours. Drain out the water.
Add sugar.
Cook for 5-10 minutes on low flame, till it turns soft.
Add jeera, red chilli powder and kalanamak.
Transfer to a sterilized jar and can be consumed instantly.
Sugar may be added at the end along with the masala and cooking it then not required.
Instead the pickle is kept in the sun for 3-4 days till the sugar dissolves.
This uncooked pickle will be crunchier than the cooked one.
