Mango pickle
1 big amlet Mango
1 cup mustard oil
1/4 cup panch phodan
1 tsp turmeric powder
2 tbsp Salt
1 tbsp jeera powder
1 tbsp dhaniya powder
1/4 tsp kalonji
Method
Wash, cut Mango into large cubes, spread on a plate, add turmeric and salt. Keep in sunlight.
Dry roast panch phodan, make fine powder.
Heat mustard oil, when it fumes, off the stove let it cool.
Mix all the Ingredients, spice powder, kalonji, dhaniya jeera powder in the sun dried Mango. Mix well. Fill in glass bottles, leaves in sunlight for a few days till its tender.
Tastes good after a weeks time.
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