Tuesday, 13 March 2012

Dry Mango Pickle

100 raw mangoes
Turmeric powder - 1 small cup
Salt (weight equal to 5 mangoes)
Asofoetida - 1/2 tspn
Fennel (saunf) - 20 gms
Fenugreek seeds (methi) - 20 gms
Onion seeds (kalaunji or mangrael) - 10 gms
Whole dry red chillies - 50 gms
Carom seeds (ajwain) - 10 gms
Black pepper powder - 2 tspn

Wash and dry the mangoes, cut them to slices and remove the seed. Mix turmeric powder, asofoetida and salt with mango slices and keep them in a big vessel in sun and dew for two days and nights. Mango will leave all the water. On the third day take the mango pieces out and spread them on a cloth or newspaper. Let them dry in Sun for a day. Don't throw the residual water. Take rest of the spices except ajwain, roast them and ground the coarsely. Now mix the residual water, ground spices, ajwain and 200 gms mustard oil in the dried mango slices. Keep it in a glass vessel and leave it in sun and dew for atleast 4 days. Your pickle is ready. Its also called noncha in the North.

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