This pickle got pretty famous when I made it for the first time. You have to brave enough to eat it cause the major ingredient here is red chilly powder. So go on, try it and have fun eating.
Ingredients
1 kg raw mangoes
250 gms whole red chillis (powdered)
1 tola (11.663 8038 gms) asafoetida (heeng)
100 gms salt
Method
Peel the mangoes and if there is no seed then cut them into small pieces or long slices. Mix the slices with chilly powder, heeng, salt and keep it in a jar. Let the jar lay in sun and dew for 10 days and nights. The pickle will be ready after 10 days.
Note - Make this pickle by the end of May.
Ingredients
1 kg raw mangoes
250 gms whole red chillis (powdered)
1 tola (11.663 8038 gms) asafoetida (heeng)
100 gms salt
Method
Peel the mangoes and if there is no seed then cut them into small pieces or long slices. Mix the slices with chilly powder, heeng, salt and keep it in a jar. Let the jar lay in sun and dew for 10 days and nights. The pickle will be ready after 10 days.
Note - Make this pickle by the end of May.
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