Mango Pickle

Ingredients :

  • Mango-12 kg
  • Chilli powder-8 cups
  • Ground mustard-4 cups
  • salt-2 kg
  • Fenugreek heated and powdered-1/2 cup
  • Asafoetida sauted in gingelly oil and powdered-4 dsp
  • Gingelly oil (boiled and cooled)-16 cups
  • Sodium benzoate-1/4 tsp

Method :

  • Clean the mangoes and cut each into 8 pieces without the removing the skin.
  • Keep it in sunlight for one day. Mix all the ingredients except sodium benzoate.
  • Keep for sometime and take 1/2 cup gravy oozing from the mixed ingredients.
  • Add sodium benzoate in it and mix with the pickle.
  • Store the pickle in mud vessels.
    Note : The oil should be seen on top. This pickle can be stored for a year.
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