1 kg green mango pieces
1/4 kg ginger garlic paste
1/4 kg red chilli powder
1/4 kg til /sesame oil
1/4 kg salt
Method
- Cut the mango pieces (the size of half a lemon) clean them with a dry cloth and put it aside.
- Clean the ginger garlic and make a fine paste. In a big vessel put the mango pieces, salt, red chilli powder, ginger garlic paste and mix well.
- In a pan heat 100 gm oil and put 1/2 spoon rai 1/2 spoon jeera 1/2 spoon methi.
- As the seasoning start to spurt switch of the gas and cool it. Heat a vessel for few minutes till it becomes real hot and switch of the stove.
- Pour the remaining 400 gm of oil into the vessel and allow the oil to cool in the vessel itself.
- Do not heat the oil with the vessel /but only pour it in the hot vessel. Clean a glass bottle (1.5 kgs) dry it completely.
- Put all the ingredients of step 1 into the bottle. Only after the oil has cooled down mix the step 2 and step 3 ingredients into the bottle.
- Mix the mango pieces and the masala with a wooden spoon. Close the lid tightly and keep aside for about 2/3 days. The pickle can be used as and when required
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