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February 19, 2009

Mango Pickle

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Festival : Vishu
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Ingredients :    

Mango

- 12 kg

Chilli powder

- 8 cups

Ground mustard

- 4 cups

Salt

- 2 kg

Fenugreek heated and powdered

- 1/2 cup

Asafoetida sauted in gingelly oil and powdered

- 4 dsp

Gingelly oil (boiled and cooled)

- 16 cups
Sodium benzoate - 1/4 tsp
  Popular Tags:
   Fenugreek,   Mustard,  




Method : 

Clean the mangoes and cut each into 8 pieces without the removing the skin. Keep it in sunlight for one day.

Mix all the ingredients except sodium benzoate. Keep for sometime and take 1/2 cup gravy oozing from the mixed ingredients.

Add sodium benzoate in it and mix with the pickle.

Store the pickle in mud vessels. 

Note : The oil should be seen on top. This pickle can be stored for a year. 

 
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Gongura Pickle
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Puliinji or Sour Ginger Curry
 

3 Comments

   MONISHA, CHENNAIReplyPosted On:29/12/2009
THIS IS VERY TASTY
 
   anila, perinthalmannaReplyPosted On:17/8/2009
its really tasty.............
 
   suparna, NeyyattinkaraReplyPosted On:2/8/2009
It is very nice.