INGREDIENTS
Raw firm sour mangoes – 5
Red chilli powder – 1/2 cup
Mustard powder – 1 tbsp
Fenugreek powder – 2tbsp
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Garlic – 8 with out skin
Garlic – 8 mashed with skin
Salt -3 tbsp
Oil – 1 1/2 cup
The taste and texture of this pickle when mixed with hot rice, mudda pappu and ghee is just wonderful. Buy medium sized mangoes which are deep green and firm.
METHOD
- Wash and wipe the mangoes with a soft dry cotton cloth.
- Peel the mangoes and cut into thin long 2 inch strips. Remove the seeds .In this pickle you can use inner shell called tenka in telugu along with mango pieces .
- Spread the mango pieces on a clean plastic sheet and dry it in sun for one complete day.
- In the evening, take a wide bowl and add oil, sun dried mango pieces and mix well .
- Then add mashed garlic and peeled garlic cloves. Mix well.
- Then one by one add all the dry ingredients. Mix well and store in a clean jar.
- Keep it aside in a dry place for 3 days. After 3 days if you see the oil floating on the pickle up to 1/2 inch then, it is perfect. If not, add 2 to 3 tbsp of oil.
- Mix well. Check out the seasonings. This pickle needs 2 to 3 days to get marinated and ready to use.
- This stays good for over an year. Serve it with hot rice, ghee and dal.
neelus.blog 
Published by