Dried Mango Pickle Recipe

Add-ins

Mangoes(unripe) - 7 to 8 (1 kg)

Salt - 3 tbsp or 100 grams

Turmeric powder - 2 tsp

Methi(fenugreek) - 2 tbsp

Saunff(fennel seeds) - 2 tbsp

Yellow mustard - 2 tbsp

Ajwain(carom seeds) - 2 tsp

Red nippy powder - 1 tsp

Heeng(asafoetida) - 1/2 tsp

Mustard oil - 1 measure (200 ml)
Method
To begin with absorb unripe mangoes water for 10-12 hours. Take out the mangoes from the water and wash legitimately, after the water becomes scarce from the mangoes evacuate their stems. Cut the mango mash into long strips.

Blend the mango strips with 2 tbsp salt, 1 tsp turmeric powder and fill in a clean and dry glass or plastic holder to liquefy. Blend these mango strips(up and down) once ordinary. These strips will turn delicate inside the following 7 days and they likewise discharge some sharp water. Presently take these mango strips out of the compartment, clear out

Keep the mango strips in  a plate and keep it out in the sun to dry. These strips turn dry and a bit wheatish in shade. Presently we can blend the flavors with the mangoes.

Clean Methi, , Saunff, yellow mustard and Ajwain then granulate them to make a coarse powder.the

Spill oil in a steel utensil and hotness. Turn off the gas, before the oil cools totally put Heeng emulated by turmeric powder and the remaining flavors in it. Likewise blend the acrid water discharged from the mangoes and dried mango strips to this oil.

Sun Dried Mango Pickle is prepared. Fill Dried Mango Pickle in a clean and dry glass or plastic holder. Continuously utilize a clean and dry spoon

Keep the pickle compartment in the sun on occasion, this jam pickle for a more drawn out time.while taking out pickle from the container.water.