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Mango Pickle
Method
- Skin the mangoes and cut into thin slices.
- Heat oil in a pan and add mustard. When it splutters, add the mango pieces and turmeric powder.
- Cook for five minutes. Add chilly powder, hing, methi and salt.
- This pickle can be used immediately and can be preserved for 10 to 15 days.
Ingredients:
1 kg - raw sour mangoes
3 to 4 tbsp - oil
3 tsp - red chilly powders
1 tsp - hing
1 tsp - turmeric powder
1 tsp - mustard
1 tsp - methi (roasted and powdered)
salt to taste
1 kg - raw sour mangoes
3 to 4 tbsp - oil
3 tsp - red chilly powders
1 tsp - hing
1 tsp - turmeric powder
1 tsp - mustard
1 tsp - methi (roasted and powdered)
salt to taste
RECIPES BY ANITA RAHEJA
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