Method:
- Wash
mangoes, peel off its skin & cut into pieces.
- Put
the pieces in a deep vessel & add half the quantity of salt &
little turmeric powder to it & mix well.
- Cover
the vessel & keep it for 1 day.
- Stir
2-3 times at regular interval.
-
Heat mustard oil in a pan.
- Take
a wide vessel & add fenugreek seed's powder, mustard seed's powder,
asafoetida & warm oil.
- Mix
the mixer properly.
- When
lukewarm, add salt & mix well.
- When
cool, add red chili powder & turmeric powder.
- Then
add jaggery & sugar.
-
Mix well.
- Keep
this mixer also for one day & keep stirring at regular intervals.
- The
next day, take out the pieces of mangoes in dry cloth & keep it
to dry properly.
- When
done, add them to the prepared mixer & mix it well with the help
of hands.
- Put
it into a wide-mouthed bottle so that it can be stirred.
- Bring
it to use when jaggery dissolves completely.
Note:
- If
you use any other mango instead of alphanso, then keep it in salt &
turmeric mixer for 2 days.
- Always
keep the bottle in which you store pickle, in sunlight for atleast half
an hour after washing it clean.
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