Ginger Garlic Mango Pickle

Ingredients

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

Method

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
methi.
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

GINGER GARLIC MANGO PICKLE

Ingredients:

Hard & sour mangoes-20 in no.s

chilli powder-1/4kg (fresh & fine)

salt-1/4 kg

fenugreek seeds-50 gm

turmeric-1½ tsp

Mustard powder-1/4 kg

Gingely oil-( til ka teal) 1 kg

Ginger (peeled)-80 gms

garlic (peeled)-100gms

METHOD:-

Wash & wipe and cut the mango chunks as above pickle.

Peel 6 grind ginger, garlic coarsely.Keep aside.

Sieve the chilli powder,salt and turmeric,mustard powder.

Take a big skillet and add all above powders & ground garlic,ginger paste.

Mix ½ amount of gingely oil to the above masala.

Rub the mango bits into the above mixture evenly.

Mix well and store them in a neat ceramic jar,( press slightly)with airtight lid

for 3 days.

On 3 rd day remove from the jar, mix well (check the salt & oil).

Transfer again to the jar,press slightly & pour the remaining ½ of the oil.

Store in a cool dry place.