| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch3 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Raw mangoes |
| 3 |
tb |
Salt |
| 1 1/2 |
ts |
Turmeric powder |
| 1 |
tb |
Red chilli powder |
| 1/4 |
ts |
Asafoetida |
| 1 |
tb |
Coarsely crushed mustard seeds |
| 1/2 |
ts |
Nigella seeds; (optional) |
INSTRUCTIONS
Chop mangoes into big (1") chunks.
Discard seeds. Sprinkle 1 tablespoon salt and 1/2 teaspoon turmeric.
Rub to coat all pieces, place aside for 3-4 hours.
Put in a colander to drain out water.
Spread on a clean absorbent cloth for 2 hours.
Take piece in a large bowl.
Sprinkle all other ingredients and toss to blend evenly.
Put pieces in a clean glass jar, keep aside.
Allow to mature for two days in a clean dry corner.
Shake jar daily. Refrigerate.
Making time: 30 minutes Marinating & drying time 5-6 hours Maturing time 2
days
Makes: 1 half litre jar of pickle
Shelflife: 2-3 weeks, refrigerated
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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