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Mango Masala Pickle

Unripe Mangoes - 5 kg
Aniseed - 200 gms
Fenugreek  - 150 gms
Red chilli powder - 100 gms
Turmeric - 50 gms
Salt - 750 gms
Mustard Oil - 750 gms


  • Wash and dry the mangoes with dry cloth.
  • Cut them into pieces lengthwise removing stones.
  • Grind aniseed and fenugreek coarsely.
  • Heat mustard oil till it fumes. Cool a little add turmeric powder.
  • Let it cool further then add all masalas and mix well.
  • Cool and add mango pieces and mix well with hands.
  • Transfer the pickle to jar, close the lid tightly and tie with muslin cloth and keep it directly to sun for 3 days.
  • The pickle must be ready for serving in 4 days.
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