Medium size salt mango 100
Gingelly oil 1 cup
Mustard 1/4cup
Fenugreek 2 tsp
Turmeric powder 1 tbsp
Dry chilli split into 2 pieces (without seeds) 25
Red chilli powder 3/4 cup
Asafoetida sauted in
gingelly oil and powdered 3 tsp
Salt to taste
Salt Mango Pickle - Directions:
Heat 1 cup gingelly oil and season the mustard and fenugreek.
Add turmeric powder and dry chillies and saute in a low flame.
Remove from fire and add all the other ingredients, except mango. When cool, apply the masala on the mangoes and store them one above the other in a dry mud vessel.
Pour boiled and cooled water.
The water level should be above the mangoes.
This pickle can be used after 4 or 5 days.
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