June 02, 2015


Raw Mango pieces - 500 gms (small)
Red chilli powder - 100 gms
Salt - 100 gms
Moong flour - 100 gms
Turmeric - 1 tsp
Sesame Oil - 250 ml

  • Cut the mango into small pieces.
  • Grind the split moong dal to make fine powder.
  • Now mix salt,turmeric,chilli powder and moong flour in a mixing bowl.
  • Add mango pieces and mix gently.
  • Heat oil and remove from flame and let it cool.
  • Pour this over pickle and mix well.
  • Transfer to dry and sterilized jar.
  • Close the lid and keep aside.
  • Next day, again mix the pickle and taste it. If salt is required, add.
  • On third day, mix well and check if oil is floating. Close the lid tightly or else add some more oil.
  • This pickle stays fresh up to 20 days normally or else it stays more than one month if refrigerated.
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