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Mango Pickle 

Ingredients 

  • 1kg. mango pieces 
  • 1/2 tbsp. kalonji 
  • 1/2 tbsp. saunf, coarsely crushed
  • 1/2 tbsp. methi seeds coarsely crushed
  • 1/2 cup salt
  • 2/3 cup chilli powder red
  • 2 tbsp. turmeric
  • 2 1/2 cups mustard oil approx. 
Method 
  • Take mango pieces in large wide bowl or jar. 
  • Pour all ingredients over them, except oil. 
  • Mix very well with clean dry hands of wooden spatula. 
  • Keep in sun for 4 days. 
  • Stir once, check for taste. 
  • Heat oil very well till smoky. 
  • Cool to almost room temperature 
  • Add to pickle and mix well. 
  • Pour into clean, dry pickle jars. 
  • Press down firmly with back of the spoon. 
  • There should be enough oil to form a layer over surface of pickle. 
  • Tie with a thin muslin, before placing lid. 
  • Allow to mature for 10-12 days before using. 
  •  Store carefully as shown above to keep pickle from going bad.
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