Boiled Mango Pickle

Ingredients:

Method:

Roast all the grams seperately in little oil, over low heat, till golden and powder them together. Combine all the masalas except the oil, mustard seeds, fenugreek seeds and asafoetida powder. Put the mango pieces in a pan. Sprinkle the mixed masalas over it and dust with the asafoetida powder. Heat oil and add the mustard and fenugreek seeds. When they crackle, add a few curry leaves and pour the seasoning over the pickle mixture so as to scald it. Add in the jaggery, salt and water and stir thoroughly. Bring the mixture to boil and remove when the mango pieces are partly tender. The pickle is ready. It lasts for one month if refrigerated.
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