Ingredients
2 medium-sized raw mangoes
25 dry red chillies
3 tsp mustard
2 tsp Methi/fenugreek seeds
1 tsp Hing / Asafoetida powder
4 tbsp salt
For the Tadka:
2 tbsp oil
2 bulbs garlic
Peel garlic cloves. Heat oil and fry garlic cloves till it turns dark brown in color.
Keep it aside, let it cool down.
Procedure
Wash and wipe mangoes. Cut it into small pieces.
Add salt, mix well and keep in a glass container for one day
Roast red chillies, Hing, Methi, and Mustard separately on a low flame, until it becomes dark brown
Once it comes to room temperature blend it into a fine powder
Add the masala powder to the brined mango pieces and mix well
Once the Tadka is completely cooled down add it to the prepared pickle and well.
Your pickle will be ready to eat after 2-3 days.
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