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Use only good quality white gingelly seed oil for the pickle. freshly pounded or milled chilli powder is recommended for this pickle.
- Select good, firm and sour mangoes. wash them well and wipe them completely dry with a cloth.
- Cut mangoes into half with the seed and then cut each half into six to eight equal pieces. spread the pieces on a chatai (mat) and dry in the sun for at least two days.
- Clean and dry mustard seeds in sun and pound to a coarse powder.
- Thoroughly mix red chilli powder, turmeric powder, salt, asafoetida, mustard powder, fenugreek seeds and oil. remove seeds from the sun dried mango pieces and mix them with the pickle mixture.
- Wipe the chana to remove the superficial dust and add to the mixture.
- Pour the mixture into a ceramic pickle jar, tie the mouth with amuslin cloth and keep in the sun for three days. do not shake the jar.
- From the fourth day onwards, stir the pickle well and continue keeping in the sun for atleast a week to ten days.
- This pickle will last for a year if kept well.
This recipe was contributed by sumagandlur on 27 Dec 2003
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