Ingredients
- • Sour mango pieces – 4 cups
- • Kabuli channas – ¼ cup
- • Red chilly powder – ½ cup
- • Salt (powdered) – ½ cup
- • Asafoetida powder – 1 teaspoon
- • Oil – 1 cup
- • Mustard – ½ teaspoon
- • Curry leaves – 2 sprigs
Ingredients For Roasting And Powder Together
- • Mustard – 2 teaspoons
- • Cumin seeds – 2 teaspoons
- • Fenugreek – 2 teaspoons
Method
- 1. Select thin skinned, firm, unripe sour mangoes.Wash and spread over a cloth to dry up excess moisture.
- 2. Cut into ½ inch square pieces.
- 3. soak channa overnight in enough water (10 hours)
- 4. Strain the water and spread over a cloth in shade to remove excess moisture.
- 5. Add this to mango pieces along with salt in a jar. Shake well. Close with a lid and keep for 2 days.
- 6. Mix well twice daily.
- 7. Third day, add Red Chilly powder and roasted, powdered ingredients. Mix well.
- 8. Heat oil in a pan add mustard, when it splutters season curry leaves, asafoetida powder and pour on top of the mango pieces. (Hot oil itself)
- 9. Mix well daily for 10 days.
- 10. This pickle gets ready to serve in 10 to 15 days time.