Cooking Instructions
- 1
Heat kadai. Add 2 cup water. When the water starts boiling. Add grated jaggery. Boil till the jaggery dissolves. Strain it and keep aside.
- 2
Wash the mango and peel it. Cut into length wise. Once it is done. Keep aside. In another kadai. Heat mustard oil. When the oil is hot. Add mustard seeds and 1 dry red chilli. Fry for few minutes. Add slices mango. Saute it for few minutes. Add turmeic powder, red chilli powder, roasted cumin powder, roasted funegreek seeds powder and roasted fennel seeds powder and black salt. Stir it continously... Add melted jaggery. Cook till it becomes gravy. Now it is done.
- 3
Cool it. Allow standing time 5 minutes. Store in a glass bottle. Don't keep in a fridge. Keep in a room temperature. When ever you like to have pickle. Serve with parathas or chapati's. It is good for summer season.
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