Ingredients :-
- Karonda 1/2 Kg.
- Turmeric 2 tea spoons
- Fenugreek 2 tea spoons
- Cuminseed 1 table spoon
- Red Chilli Powder 1 table spoon
- Salt 1 table spoon
- Asafoetida a pinch
- Ghee (butter oil) 2 table spoons
- Oil 125 grams
Wash & cut karonde. Heat ghee in a utensil, fry asafoetida, cuminseed, fenugreek for 2 to 3 minutes, add turmeric & red chilli powder fry a little more, add salt & karonde, mix all the ingredients well take off the fire, cool. Fill in a lidded jar. Heat the oil in a utensil, cool & pour in the jar, keep the jar with the pickle in the sun for 3 days, the pickle is ready.
Mango & Chana (Gram) Pickle :
Ingredients:-
- Raw Mango 1 Kg.
- Black Gram 250 grams
- Salt 125 grams
- Mustard 25 grams
- Asafoetida a pinch
- Turmeric 20 grams
- Fenugreek 20 grams
- Aniseed 50 grams
- Red chilli powder 20 grams
- Mustard Oil 125 grams
Peel mangoes, cut these in circular thin slices. Wash & dry black grams. Combine mango, gram & salt, keep in the sun for some time, juice will come out of the mangoes & the grams will puff up soaked in the juice.Grind fenugreek & aniseed coarsely, add to the mangoes & grams, also add asafoetida, red chilli powder & turmeric. Heat mustard oil, cool, & mix with the rest of the mixture. Fill in a jar & keep in the sun for 10 days. The grams will puff up more & become deliciously sour. The pickle is ready.
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