Ingredients : 1 Kg. raw mangoes (kairi)
150 gm red chilly powder
1 cup mustard powder (Mohrichi dal)
2 tspoon mustard seeds
1/3 cup fenugreek seeds
2 tspoon turmeric powder
1 tspoon khuskhus
2 tspoon aniseeds (badishop)
1 1/2 cup salt
1 1/2 inch asafoetida (khada hing)
2 cup oil + 1 tbps oil
Method
Cut raw mangoes in small square blocks.
Heat 1 tbps oil oil in a pan
Now add 1/2 cup fenugreek seeds
Fry fenugreek seeds in oil for 1 minute then add khuskhus and fry for another 1 minute
dry roast aniseeds (badishop)
cool and grind together fenugreek seeds,khuskhus,aniseeds (badishop)
Also make fine powder of khada Hing
Add 2 tspoon mustard seeds and turmeric to it
Keep it aside for cooling
Dry roast the salt
Take red chilly powder, methi-khuskhus-aniseed (badishop)powder and mustard powder in a vessel
Mix it well
Pour cool oil tempering on it and again mix it
Add raw mango pieces to the mixture
Lastly add salt (roasted) to it and mix.
Transfer the pickle into glass bottle
Pour thin layer of salt over it
Seal the lid with cotton cloth
cure it for minimum 8 days and then start using
TIP if you do not get khada hing you can use kali hing powder.
you can also replace methi powder instead of methi dana.
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