December 10, 2016


Raw mangoes - 500 gms
Garlic -  250 gms
Ginger - 50 gms
groundnut oil - 125 ml
Chilli powder - 4-5 tbsp
Turmeric - 1 tbsp
Salt -  2 tbsp
Mustard seeds - 1 tsp


  •  Peel and finely chop mangoes.  
  • Peel and grind ginger and garlic separately.
  • Heat oil; add mustard seeds and allow to splutter.Add garlic, salt and fry in low flame until light brown.Stir in ginger for a minute.
  • Switch off the flame; add turmeric when almost cool, mix in chilli powder.
  • Half an hour later, mix in finely chopped mangoes.
  • Mix well and pack in a clean sterilised bottle. 
  • Oil should float on top otherwise the pickle will damage.
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