INGREDIENTS-
- 2 Tablespoons fennel seeds (saunf)
- 1 tablespoon fenugreek seeds (methi dana)
- 500 grams green apricots or mangoes(unripe)
- 2 tablespoon turmeric powder
- 2 tablespoon onion seeds
- 2 tablespoon red chilli powder, 2 teaspoon split yellow mustard seeds (rai)
- 3 teaspoon salt
- 1 cup mustard oil, 1/4 cup kabuli chana( chickpeas)
METHOD-
Wash and wipe the mangoes dry it. Remove seeds and cut into half inch cubes. Grind fennel seeds and fenugreek seeds to a coarse powder. Put mangoes into a bowl add fennel and fenugreek seed powder, onion seeds, turmeric powder, red chilli, yellow mustard seeds, salt and mix well with chickpeas.
Heat mustard oil in a pan till it smokes, take the pan off the heat and let the oil cool completely. Add the oil then to the mangoes and mix well. Covered the pickle and leave it for 10-15 days in sun and at 16th day it will became ready to use.
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