PROPORTION-1
Ingredients:
- Raw mangoes - 5 kgs
- Idhyam gingerly (til) oil - 1 litre
- Mensina pudi (Mirchi powder) - 1 .5 to 2 pav/ 350 to 500 gms
- Sasive pudi (mustard seeds coarse powder)- 350 gms /1.5 pav
- Harishina (turmeric powder) - 2 tsp
- Salt - 350gms/1 pav,
- 1 pav /300 gms menthya (fenugreek seeds),
- Kaala channa(whole)- 250 gms (clean/wipe it with a clean cloth)
Method:
- Clean the mangoes and get it cut into big pieces in the shop from shop keeper and remove the soft seed keep the hard cover.
- And wipe each of these piece with a clean dry thin cloth to remove saw (while cutting formed by the cutting board) and thin plastic like film on ote(hard shell)
- After cleaning put salt and mix it well and keep for overnight.
- Remove 1 tab spoon methi keep it aside the rest add to this.(whole)
- Add kaala channa and mix well.
- Leave it for 5 to 6 hrs.
- Then take oil (3/4). Add mirchi powder, haldi powder, sasive powder, roast methi 1 tab spoon and powder(this is optional) it and add.
- Now add 1table spoon hing, mix it and add it to the mangoes and store it in clean glass jars ,
- On top sprinkle little salt and pour the remaining oil.
PROPORTION-2
Ingredients:
- Raw mangoes- 15 nos, big ones.
- Chilly powder - 1kg
- Sasive pudi- 1/2kg
- Hasi menthya, whole fenugreek seeds - 150gms
- Gingerly oil (idhyam) or 2 ltrs ground nut refined oil - 2 litres
- Salt - 1 kg
- NO hing, NO turmeric
Method:
- Same as Proportion-1
- Tip: Some do not like to soak raw mangoes in salt, over night, because the mangoes becomes soft, they put all the ingredients in oil and mix it with the raw mangoes.
But this takes time , it will be ready to consume after 20 to 30 days.
Tips:
The pickle jar should be covered with a layer of oil at all times.
The right amount of salt should be put as salt acts as the preservative for the pickle.
Most important the mangoes have to be wipes clean and dried thoroughly so that theres absolutely no moisture.
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