Sogi (temporary mango pickle in gingelly powder)

Name: Sogi (temporary mango pickle in gingelly powder)
Cuisine: Indian
Ingredients: 1 glass Peeled and grated raw mango; 2 tsp Roasted and powdered gingelly powder; 1 tsp Chilli powder; 3/4 tsp salt; 1 spoon methi seeds; 2 spoons roasted and ground mustard, methi powder; As needed groundnut oil; As needed Mustard, jeera and garlic pods for the tadka

Harini Balakishan @cook_12162377

Today I am sharing a yummy temporary mango pickle which I learnt from my mother in law. This can be stored up to one month.

Harini Balakishan @cook_12162377

Today I am sharing a yummy temporary mango pickle which I learnt from my mother in law. This can be stored up to one month.

Saved

Ingredients

1 glassPeeled and grated raw mango
2 tspRoasted and powdered gingelly powder
1 tspChilli powder
3/4 tspsalt
1 spoonmethi seeds
2 spoonsroasted and ground mustard, methi powder
As neededgroundnut oil
As neededMustard, jeera and garlic pods for the tadka

Saved

Steps

1

Mix two glass roasted and ground gingelly powder, one glass of chilli powder, 3/4 glass of salt, methi Dana, two spoons of methi and mustard powder.
2

To one glass of grated raw mango add one glass of above masala mix. Add half glass of ground nut oil
3

Heat two spoons oil add mustard, jeera and crushed garlic pods. Add to pickle when cool.
4

Store the remaining masala mix if any for later use. It can be stored for about six months