After a long time, I am back with this sweet and salty mango pickle.
This recipe is really very simple and can be store in a glass tight container for 1 week in fridge.
Ingredients
Unripe Mango sliced 1 kg
Jagguar 1/2 kg
Cumin Powder 1 teaspoon
Chilly Powder 1 teaspoon
Salt to taste
Roasted Fennel seeds 2 tablespoon
Roasted Cloves 5
Roasted Cardamom 5
Roasted Mustard Seeds 3 tablespoon
Roasted Cumin Seeds 1.5 tablespoon
Oil 2 tablespoon
Vinegar 3 tablespoon
First of all, heat oil in deep pan. Then add some cumin seeds. After it turns black, add turmeric powder.
Add sliced unripe mango. Then add salt and red chilly powder. Mix it well. Cover the lid and cook it in medium heat for 8 minutes.
In another pan, heat jagguar. Let it be melted and cook it until it boils.
Mix roasted cumin seeds, fennel seeds, mustard seeds, cardamom and cloves in a mixture and make it powder.
Now add boiled jaguar in cooked mango. Then add roasted mix powder. Mix it well. Cover the lid and cook it for 5 minutes. Then add vinegar.
Let it cool down and store in air tight glass container.
Wow.... Enjoy it. When I feel lazy and have it, it kicks me.
