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Sify Home > Food > Vegrecipes > Category > Chutneys sauces jam and pickles > Dry mango pickle with lotus stem
Dry mango pickle with lotus stem
By : Jyotsna SolankiCategory : Chutneys, sauces, jam and pickles, Mango
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
- Marinate the mango pieces with salt and turmeric powder overnight
- Remove from the water, dry under the sun or fan.
- Clean, cut and boil the lotus stem
- Mix mango pieces, lotus stem, red chilli powder and the other spices.
- Add 1 tsp mustard oil and mix well.
- Place ths mixture in a broad mouthed vessel, tie the mouth of the vessel with a thin cloth and expose it to sun shine for 4 days.
- It can be stored for 1 year and prepared with little oil
Ingredients:
500g raw mango pieces
50g boiled lotus stem
1 tsp aniseed
2 tbsp mustard seed dal
1/2 tsp kalonji/onion seeds
1 tsp methi seeds
3 tbsp kashmiri red chilli powder
50g salt
1 tsp mustard oil
1/2 tsp turmeric powder
500g raw mango pieces
50g boiled lotus stem
1 tsp aniseed
2 tbsp mustard seed dal
1/2 tsp kalonji/onion seeds
1 tsp methi seeds
3 tbsp kashmiri red chilli powder
50g salt
1 tsp mustard oil
1/2 tsp turmeric powder
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RECIPES BY JYOTSNA SOLANKI
