| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Punjabi | Bawarch4 | 1 | servings |
INGREDIENTS
| 1 | kg | Mango pieces; (cut and deseeded) |
| 1/2 | tb | Kalonji; (nigella seeds) |
| 1/2 | tb | Saunf; (aniseeds) coarsely |
| ; crushed | ||
| 1/2 | tb | Methi; (fenugreek) seeds |
| ; coarsely crushed | ||
| 1/2 | c | Salt |
| 2/3 | c | Chilli powder red |
| 2 | tb | Turmeric |
| 2 1/2 | c | Mustard oil approx. |
INSTRUCTIONS
Take mango pieces in large wide bowl or jar. Pour all ingredients over them, except oil. Mix very well with clean dry hands of wooden spatula. Keep in sun for 4 days. Stir once, check for taste. Heat oil very well till smoky. Cool to almost room temperature Add to pickle and mix well. Pour into clean, dry pickle jars. Press down firmly with back of the spoon. There should be enough oil to form a layer over surface of pickle. Tie with a thin muslin, before placing lid. Allow to mature for 10-12 days before using. Note: Store carefully as shown above to keep pickle from going bad. Making time: 30 minutes (total maturing time 15 days) Makes: 1 1/2 kg pickle (approx.) Shelflife: 10-12 months. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”