INGREDIENTS:
Mangoes (6-8).
Salt a pinch of. Black salt a pinch of. Rock salt a pinch of.
Oil (4-6 TBs).
Jaggery (250gms).
Dried red chilies(4).
Cumin seeds (2 TBs).
Dhaniya (1 Tsp), Fenugreek seeds (1/4 Tsp).
Hing (1/2 Tsp).
PROCEDURE:
Peel off the mangoes and cut them horizontally.
Heat oil in a pan and saute the mangoes in closed.
Saute well.
In the mean while in other pan melt jaggery with little water and then strain and add to the pan where mango slices are being fried to crisp.
Now as the jaggery syrup is added to the pan, stir well and keep the flame low.
Meanwhile roast the seeds and dried red chilies and ground them to powder.
Add it to the pan where mangoes are being cooked with jaggery.
Add all types of salt, hing.
Test by touching it in between your index and thumb finger, if single thread is formed then our pickle is done.
Off the flame and empty the contents to a porcelain jar or fiber jar.
Dry the jar in sun for better taste and longibility.
Mangoes (6-8).Salt a pinch of. Black salt a pinch of. Rock salt a pinch of.
Oil (4-6 TBs).
Jaggery (250gms).
Dried red chilies(4).
Cumin seeds (2 TBs).
Dhaniya (1 Tsp), Fenugreek seeds (1/4 Tsp).
Hing (1/2 Tsp).
PROCEDURE:
Peel off the mangoes and cut them horizontally.
Heat oil in a pan and saute the mangoes in closed.
Saute well.
In the mean while in other pan melt jaggery with little water and then strain and add to the pan where mango slices are being fried to crisp.
Now as the jaggery syrup is added to the pan, stir well and keep the flame low.
Meanwhile roast the seeds and dried red chilies and ground them to powder.
Add it to the pan where mangoes are being cooked with jaggery.
Add all types of salt, hing.
Test by touching it in between your index and thumb finger, if single thread is formed then our pickle is done.
Off the flame and empty the contents to a porcelain jar or fiber jar.
Dry the jar in sun for better taste and longibility.
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