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Mango and bengal gram pickle
Category : Chutneys, sauces, jam and pickles
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Mix ingredients 3-8 and keep aside.
- Clean wash and add Bengal gram to grated mangoes and allow to soak and swell overnight.
- Add some oil to the mixed masalas and mix well.
- Heat the rest of the oil to smoking point.
- Take if off the fire and cool a little.
- Add the mixed masalas, so that they are also fried a little.
- Add turmeric powder and the mango-gram mixture.
- Transfer to a glass jar and sun for 3 days.
- It is ready for the table on the first day itself, but for mature taste, serve it after 3 days.
Ingredients:
2&1/2 kg. raw mangoes, grated
1/2 kg. Bengal gram
2 tsp. turmeric powder
1 cup salt
A pinch of asafoetida
1 cup banarasi rai powder
2 cups chilli powder or less to taste
1 1/2 cups fenugreek seed powder
4 cups gingerly oil
2&1/2 kg. raw mangoes, grated
1/2 kg. Bengal gram
2 tsp. turmeric powder
1 cup salt
A pinch of asafoetida
1 cup banarasi rai powder
2 cups chilli powder or less to taste
1 1/2 cups fenugreek seed powder
4 cups gingerly oil
RECIPES BY REHANA KHAMBATY
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