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February 19, 2009

Salt Mango Pickle

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Region : Kerala
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Recipe
 

Ingredients :    

Medium size salt mango

- 100 nos

Gingelly oil

- 1 cup

Mustard

- 1/4 cup

Fenugreek

- 2 dsp

Turmeric powder

- 1 dsp

Dry chilli split into 2 pieces

- 25 nos (without seeds)

Red chilli powder

- 3/4 cup

Asafoetida sauted in  gingelly oil and powdered

- 3 dsp
Salt - 1/2 kg
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   Salt Mango,   Mustard,  




Method :

Heat 1cup gingelly oil and season the mustard and fenugreek. Add turmeric powder and dry chillies and saute in a low flame. R

emove from fire and add all the other ingredients, except mango.

When cool, apply the masala on the mangoes and store them one above the other in a dry mud vessel. Pour boiled and cooled water.

The water level should be above the mangoes.

This pickle can be used after 4 or 5 days.

 
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2 Comments

   vijay, abujaReplyPosted On:14/1/2011
hey i was seeking this recipe in the web since 2 hours and finally got it . thanks for the wonderfull salt mango recipe. keep it up friends. best regards vijay nair
 
   safeer ASSAINAR, KOYYODE HASSANMUKKUReplyPosted On:7/9/2009
VERY NICE