The name itself brought water to your mouth am sure, so by not wasting a single minute just lets prepare it. Its tangy, sweet and spicy pickle either made with jaggery or sugar, and best part of this pickle is it wont take you much effort to prepare it and can be preserved for long.
INGREDIENTS:
Raw Mangoes neatly cut long (1kg).
Sugar (200gms).
Salt and turmeric as per requirement.
Asfotedia a pinch, mustard seeds ( 1 tsp).
Fried masala powder = Its powder of dry pan fried cumin seeds, dry red chilies, fennel, dhaniya, kalonji, fenugreek (1spoon each).
Water.
PROCEDURE:
Apply salt and turmeric to the neat cut mango slices and dry them in sunlight for a day.
Next day boil 500ml of water in a vessel and add mango slices to them and allow them to boil. Now as you find mangoes got tender add sugar to it and let it boil, till you find the gravy got consistent and sticky, if required add little more water because it depends on the quality of mangoes. Now in an another pan heat oil, add mustard seeds, as they pop up add asfotedia and fried masala powder and off the flame, add this paste to sticky sugary pulpy mango gravy. Stir well and let it cool down. Your mango pickle is ready to either have it directly or with roti or chapati.
INGREDIENTS:
Raw Mangoes neatly cut long (1kg).
Sugar (200gms).
Salt and turmeric as per requirement.
Asfotedia a pinch, mustard seeds ( 1 tsp).
Fried masala powder = Its powder of dry pan fried cumin seeds, dry red chilies, fennel, dhaniya, kalonji, fenugreek (1spoon each).
Water.
PROCEDURE:
Apply salt and turmeric to the neat cut mango slices and dry them in sunlight for a day.
Next day boil 500ml of water in a vessel and add mango slices to them and allow them to boil. Now as you find mangoes got tender add sugar to it and let it boil, till you find the gravy got consistent and sticky, if required add little more water because it depends on the quality of mangoes. Now in an another pan heat oil, add mustard seeds, as they pop up add asfotedia and fried masala powder and off the flame, add this paste to sticky sugary pulpy mango gravy. Stir well and let it cool down. Your mango pickle is ready to either have it directly or with roti or chapati.
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