Mango Pickle

This is a typical North Indian pickle. It goes with stuffed parathas very well

• Raw Mango - 1kg
  


• Rai - 1/2 to 1 litter
  


• Curry leave - As required
  


• Msustard oil - 2tbsp
  


• Salt - 1 cup
  


• Red chilly powder - 5tbsp
  


• Sonf (roasted) - 3tbsp
  


• Methi powder - 2tbsp
  


• Turmaric powder - 2tbsp

1. Cut the mango into 4 to 8 pieces and keep in the sunlight. So that it will dry.


2. In a kadai add mustard oil, let it boil.


3. Now add rai and curry leaves when it started crackle switch off   the stove. Keep it a side to cool


4. In the dried mango mix salt, chilly powder and methi powder and mix well.


5. Now in a dried ceramic jar put the mango mix then sonf and salt.


6. Put the oil on it and covered it with a white muslin cloth and close the lid.


7. Keep this in sunlight for 3 to 4 days. Then you can use it.
   

Mango Pickle

It is a North Indian pickle. Actually it is made from desi mango only, if you don't get that you can use normal also.

• Raw mango - 5kg


• Termaric powder - 100gm


• Rai (Mustard) - 100gm


• Fungreek - 50gm


• Coriander seeds - 50 gm


• Red chilly powder - 100gm


• Oil - 1-2kg


• Salt - 750 gm


• Asafoetida - 1gm


• Yellow mustard seeds - 150gm


• Kalonji or black onion seeds- 50gm


• Aniseed 0r sonf - 200gm

1. Wash the mango nicely and wipe it with a clean cloth so that no water should be there in the mango.


2. Now cut the mango into 4 or 8 pieces.


3. In a kadai heat the oil and put fungreek first then all others one by one.


4. Stitch off the flame and put the mango in it.


5. Now it is ready but you have to keep this for  some days in sunlight.

Tips:

1. The container you are going to store should be glass or ceramic jar only.Please don't use steel or plastic


2. Please keep this in a air tight container.


3. Don't put your hand inside it.


4. Don't put wet spoon into it.


5. Shake the bottle in every two days.

Lemon Pickle

It is an instant pickle, which can be stored for many days. This pickle has no oil and no preservatives.

• Lemon -8 nos (Cut into 8 pieces)


• Garlic - 8pods (cut into small pieces)


• Green chilly - 2no(slitted from the center)


• Chilly powder - 2tbsp
  


• Water - 1/4 - 1/2 cup


• Asafoetida - 1/2tsp


• Salt - to taste

1. Switch on the stove and keep a non-stick kadai or wok  over it. Now add lemon, salt and  asafoetida.


2. When it starts boil add garlic and green chilly.
   


3. Now add water as much you want and add chilly powder.


4. After adding chilly powder just mix it nicely and switch off the stove.


5. Let it cool to the room temperature, then put this in a clean and dried glass bottle.
   


6. Keep this fro 2 days like that form third you can start eating with rice, chapati...