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Ginger Garlic Mango Pickle



Sun dry and powder the mustard and fenugreek seeds. Mix together chilli, fenugreek and mustard powder and salt evenly. Grind together the ginger and garlic to a fine paste. Saute the ginger-garlic paste in a little oil, till the oil seperates. Add a little more oil and drop in the mango pieces and cook till almost tender, adding the remaining oil little by little. Stir in the combined masalas into the pickles mixture and remove when well blended. The pickle lasts for a month.
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