Yield / Serves
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Raw Mango â€“ Â¼ Cup (Washed, wiped and cut into cubes)
Carrots â€“ Â¼ Cup (Washed, wiped and cut into cubes)
Lemon â€“ 5 (Washed, wiped and cut into cubes)
Green Chilies â€“ Â¼ Cup (Washed, wiped and slit into two)
Ginger â€“ 2 tbsp ((Washed, wiped and cut into stripes)
Lotus Stem â€“ 1 (washed and cut into rounds)
Bitter Gourd â€“ 2 small (Washed and cut into rounds)
Salt â€“ to taste
Red Chili Powder â€“ 1 Â½ tsp
Turmeric Powder â€“ 1 Â½ tsp
Fenugreek Seeds â€“ 2 tsp
Coriander Seeds â€“ Â½ tbsp
Mustard Seeds â€“ 3 tbsp
Cumin Seeds â€“ 1 tsp
Fennel Seeds â€“ 3 tbsp
Kalonji â€“ Â½ tbsp
Mustard Oil â€“ 1 Cup (Boiled and cooled down)
Asafoetida â€“ a pinch
Take a big sized bowl. Add raw mango, carrots, lemon, green chillies, ginger, lotus stem, bitter gourd, turmeric powder and salt. Mix well, cover it and keep it aside for an hour.
Grind fenugreek seeds, coriander seeds, mustards seeds, cumin seeds, fennel seeds, kalonji into coarse powder.
Drain out the excess water from the vegetables and add asafoetida, salt (if required), red chili powder.
Mix oil with the grounded powder. Now mix it with the vegetables.
Cover it and keep it into the sunlight for 4-5 days. After that you can use it as a pickle.
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