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Aam Kali
Method
- Broil coriander, nigella and cumin seeds separately and then powder them.
- Soak mangoes overnight. Drain away the water, wipe and peel them.
- Cut into strips and dry in the sun for 5 to 6 days.
- Combine all the ingredients and add to the dried mango pieces and dip them in oil.
- This is a dry pickle, ideal for picnics and for those who carry their lunch with them.
Ingredients:
5 kg - raw, fleshy mangoes
1/2 kg - coriander seeds
200 g - chilli powder
1 kg - mustard oil
1/2 kg - garlic, crushed
200 g - nigella seeds
100 g - cumin seeds
1 1/2 tsp - asafetida powder
300 g - salt
5 kg - raw, fleshy mangoes
1/2 kg - coriander seeds
200 g - chilli powder
1 kg - mustard oil
1/2 kg - garlic, crushed
200 g - nigella seeds
100 g - cumin seeds
1 1/2 tsp - asafetida powder
300 g - salt
RECIPES BY REHANA KHAMBATY
