Instant sweet and sour mango pickel
Ingredients
- kg ½raw mango
- 1 tablespoon cumin seeds
- 2 tablespoon coriander seeds
- 1 tablespoon fennel seeds /sanuf
- tablespoon ½onion seeds/kalaunji
- 2 tablespoon oil
- 1 tea spoon red chilli
- 1 /2 cup jaggery grated or sugar
- salt to taste
Instructions
- How Firstly, wash and peel mango cut into long slices and discard seeds. Dry roast coriander seeds and 1 tablespoon fennel seeds let it cool and then roughly ground.
- Heat oil in a pan add cumin seeds, fennel seeds, onion seeds when cumin start splutter add turmierc powder mix and add slices mangos .After a minute add roughly ground spices , red chilli powder hing/asafetida salt and mix properly. Add ¼ cup cover and cook on low flame for 5 minutes or until mango slices become soft. Then add jaggery or sugar cook until jaggery melts .Remove from heat .
What we need:
½ kg of raw mango
1 tablespoon cumin seeds
2 tablespoon coriander seeds
1tablespoon fennel seeds /sanuf
½ tablespoon onion seeds/kalonji
2 tablespoon oil
1tea spoon red chilli
1 /2 cup jaggery grated or sugar
Salt to taste
How to make
Firstly, wash and peel mango cut into long slices and discard seeds. Dry roast coriander seeds and 1 tablespoon fennel seeds let it cool and then roughly ground.
Heat oil in a pan add cumin seeds, fennel seeds, onion seeds when cumin start splutter add turmeric powder mix and add sliced mangos. After a minute add roughly ground spices, red chilli powder hing/asafoetida salt and mix properly. Add ¼ cup cover and cook on low flame for 5 minutes or until mango slices become soft. Then add jaggery or sugar cook until jaggery melts remove from heat.
Note:
Serve with roti or paratha or puri. Store in airtight containers in the refrigerator.
I have used jaggery in this recipe you can replace jaggery with sugar.
Instant sweet and sour mango pickel
Ingredients
- kg ½raw mango
- 1 tablespoon cumin seeds
- 2 tablespoon coriander seeds
- 1 tablespoon fennel seeds /sanuf
- tablespoon ½onion seeds/kalaunji
- 2 tablespoon oil
- 1 tea spoon red chilli
- 1 /2 cup jaggery grated or sugar
- salt to taste
Instructions
- How Firstly, wash and peel mango cut into long slices and discard seeds. Dry roast coriander seeds and 1 tablespoon fennel seeds let it cool and then roughly ground.
- Heat oil in a pan add cumin seeds, fennel seeds, onion seeds when cumin start splutter add turmierc powder mix and add slices mangos .After a minute add roughly ground spices , red chilli powder hing/asafetida salt and mix properly. Add ¼ cup cover and cook on low flame for 5 minutes or until mango slices become soft. Then add jaggery or sugar cook until jaggery melts .Remove from heat .