Mango pickle

Name: Mango pickle
Total time: 1200 s
Yield: 15 people
Cuisine: Indian
Ingredients: 500 gms raw Mango; 400 gms jaggeri; 1 tsp cumin seeds; 1 tsp coriander leaves; 1/2 tsp mustard seeds; 1 tsp fennel seeds; 6 dry red chilies; 1 tsp panchforon; 2 tbsp mustard oil; 3 tsp turmeric powder; 1 tbsp red chilli powder; As per taste salt; 2 tbsp vinegar

Sanchita Das @cook_SanchitaDas30

Bhubaneswar

#boxweek4

Sanchita Das @cook_SanchitaDas30

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Ingredients

20 minutes

15 people

500 gmsraw Mango
400 gmsjaggeri
1 tspcumin seeds
1 tspcoriander leaves
1/2 tspmustard seeds
1 tspfennel seeds
6dry red chilies
1 tsppanchforon
2 tbspmustard oil
3 tspturmeric powder
1 tbspred chilli powder
As per taste salt
2 tbspvinegar

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Steps

20 minutes

1

First, wash and peel off the mango and cut it into pieces. Add salt and 1.5 tsp turmeric powder to mango and put under sunlight for 1 day.
2

Dry roast red chilli, fennel seeds, cumin seeds, coriander seeds, mustard seeds,1/2 tsp panchforon, and grind it coarsely. Add oil to pan. Let it hot. Add 2 dry red chillies. Add 1/2 tsp panchforon. Let it crackle. Add mango,1.5 tsp turmeric powder, red chilli powder. After 5 minutes add jaggery.
3

Let mango be soft. Cook into low flame and cover with lid. Stire occasionally. Let it dry. Then add dry roasted masala powder and vinegar. Mix well. It is ready to serve. It can be stored in refrigerator for few months.