Pickled Mango Gujju
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This gujju can be prepared any time of the year, if you have salted mangoes with you.
- Add salt to 2 cups boiled water, mix well and keep aside to cool completely.
- Cut the mangoes into cubes and place them in an air tight glass bottle.
- Pour the salted water into the jar till all mango pieces are covered and add 1 tbsp vinegar close the lid tightly.
- Keep this jar in cool, dark place for at least 1 week before using them.
- Use as required.
- For the tempering, heat the oil in a pan and add urad dal, mustard seeds and red chillies and saute till the urad dal turns golden yellow.
- Add the onions, garlic, green chilli, turmeric powder, curry leaves, coriander seeds and red chilli, mix well and sauté them for few seconds.
- Add salted raw mangoes and mix well and cook this in medium flame for 2 minutes.
- Add the jaggery, mix well and cook on a medium flame for another 2 minutes or till a syrupy base is formed.
- Serve hot with roti,paratha or plain rice.
This recipe was contributed by MOONBEAMS on 13 Feb 2012
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