Ginger Garlic Mango Pickle


1 kg green mango pieces
1/4 kg ginger garlic paste
1/4 kg salt
1/4 kg red chilli powder
1/4 kg til /sesame oil
Cut the mango pieces (the size of half a lemon) clean them with a dry cloth
and put it aside.
Clean the ginger garlic and make a fine paste. In a big vessel put the mango
pieces, salt, red chilli powder, ginger garlic paste and mix well.
In a kadai heat 100 gm oil and put 1/2 spoon rai 1/2 spoon jeera 1/2 spoon
As the seasoning start to spurt switch of the gas and cool it. Heat a vessel for
few minutes till it becomes real hot and switch of the stove.
Pour the remaining 400 gm of oil into the vessel and allow the oil to cool in the
vessel itself.
Do not heat the oil with the vessel /but only pour it in the hot vessel. Clean a
glass bottle (1.5 kgs) dry it completely.
Put all the ingredients of step 1 into the bottle. Only after the oil has cooled
down mix the step 2 and step 3 ingredients into the bottle.
Mix the mango pieces and the masala with a wooden spoon. Close the lid
tightly and keep aside for about 2/3 days. The pickle can be used as and
when required

No comments:

Post a Comment

Search This Blog