Ingredients :
Mango-12 kg
Chilli powder-8 cups
Ground mustard-4 cups
salt-2 kg
Fenugreek heated and powdered-1/2 cup
Asafoetida sauted in gingelly oil and powdered-4 dsp
Gingelly oil (boiled and cooled)-16 cups
Sodium benzoate-1/4 tsp
Method :
Clean the mangoes and cut each into 8 pieces without the removing the skin. Keep it in sunlight for one day. Mix all the ingredients except sodium benzoate. Keep for sometime and take 1/2 cup gravy oozing from the mixed ingredients. Add sodium benzoate in it and mix with the pickle. Store the pickle in mud vessels.
Note : The oil should be seen on top. This pickle can be stored for a year.
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