Grated Mango Pickle
Methi (Fenugreek) Seeds
Jeera (Cumin) Seeds
Dhania (Coriander) Seeds
Fennel (Saunf) Seeds
Red Dry Chillies
Red Chilly Powder
Medium Size Cloves
Powder made after drying Pudina in sunshine
Turmeric (Haldhi) Powder
Salt (or more)
Wash the mangoes and dry them in sunshine. Ensure there is no water left in the mangoes.
Peel the mangoes off its skin.
Grate them with a grater.
Squeeze the grated mangoes to remove juice from it.
Heat a pan. Add mustard seeds, methi, jeera seeds, dhania, saunf and red dry chillies.
Roast for 1 minute. Do not fry them.
Now, take these ingredients in a mixer-grinder, and grind them.
Clean the garlic cloves and green chillies with a wet cloth. Do not wash them.
Chop the green chillies.
Grind the garlic cloves without adding water. You can use a pestle and mortar.
Now, heat oil in a deep pan. Remove from flame and allow to cool.
Add salt, grated mangoes, masala powder made earlier, pudina powder, turmeric powder, garlic paste and chopped green chillies. Mix well.
Do not put the pickle in bottle immediately.
Put the pickle in a wide mouth dry container. Stir with a spoon 2 times a day. Ensure the container is kept away from water.
After 2-3 days, transfer the pickle to a glass bottle.
Your pickle is ready.
Ensure that pickle is kept away from moisture.
Use dry spoon to serve pickle.
Enjoy and Bon Appétit!!