1 1/2 kg (3.3 lb) Mangoes, raw, peeled, shredded
1 1/2 tbsp Salt
1 tsp (2 g) Turmeric (haldi) powder
10 cups (1 1/2 kg) 3.3 lb ugar
1/2 cup Red chilli powder
3 tbsp (18 g) Cumin (jeera) seeds, roasted, ground
1 1/2 tbsp Salt
1 tsp (2 g) Turmeric (haldi) powder
10 cups (1 1/2 kg) 3.3 lb ugar
1/2 cup Red chilli powder
3 tbsp (18 g) Cumin (jeera) seeds, roasted, ground
method
1. Mix mangoes, salt, and turmeric powder together with your hands. Keep aside for 2 hours.
2. Now add sugar, mix well; transfer the contents into a jar and keep aside for a day. Stir the mixture twice during the day.
3. Keep the jar covered with a muslin cloth, in the sun for 7 days. At night keep the jar indoor.
4. Before returning the jar to the sun in the mornings, stir once and retie the cloth.
5. On the eight day, add red chilli powder and cumin powder. Mix well, cover the jar and return to the sun for another 2 days.
6. Store the pickle in a dry, airtight glass jar. Stir once every 15 days, for a period of 2 months.
2. Now add sugar, mix well; transfer the contents into a jar and keep aside for a day. Stir the mixture twice during the day.
3. Keep the jar covered with a muslin cloth, in the sun for 7 days. At night keep the jar indoor.
4. Before returning the jar to the sun in the mornings, stir once and retie the cloth.
5. On the eight day, add red chilli powder and cumin powder. Mix well, cover the jar and return to the sun for another 2 days.
6. Store the pickle in a dry, airtight glass jar. Stir once every 15 days, for a period of 2 months.
serving amount
serves: 6 - 8
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