Thursday, 19 June 2014


Storage upto 6 months: In a cool dry place.
Preparation Time: 15 mins.
Cooking Time: 10 mins.
Makes 1 cup.
Show me for   servings


1 cup raw mango cubes
1/4 tsp turmeric powder (haldi)
1 cup (150 grams) grated jaggery (gur)
1 tbsp split mustard seeds (rai na kuria)
1 tbsp split fenugreek seeds (methi na kuria)
1 tbsp roasted coriander (dhania) seeds
2 tsp chilli powder
2 tbsp mustard oil
1 tsp salt

1.Apply the salt and turmeric powder to the mango cubes and leave aside for 15 minutes.
2.Steam the mangoes for 5 minutes and cool completely. Pat them dry using a dry absorbent cloth.
3.Powder the split mustard seeds, crushed fenugreek seeds in a blender.
4.Heat the mustard oil in a pan.
5.Add the jaggery, ground seed mixture and coriander seeds and stir continuously till the jaggery dissolves.
6.Add the steamed mangoes and chilli powder and mix well.
7.Bottle in a sterilised glass jar and allow the flavours of the pickle to mellow down.
8.The jaggery syrup will turn clear from an opaque thick syrup.
9.This is ready to serve after 2 to 3 days.

Store in a cool dry place at room temperature for 6 months.

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