mango garlic pickle recipe
Mango garlic pickle tastes great with curd rice or khichdi.
Servings: 8
Equipment
- sterilised clean glass jar
- Food processor
Ingredients
- 8 cloves garlic
- ½ kg mango both chopped n dried in sun
- 1 teaspoon fenugreek seeds
- 2 tablespoon mustard seeds
- 3 tablespoon red chilli powder
- 1 teaspoon asafoetida
- 3 tablespoon salt
- ¾ cup oil
- ¼ cup apple cider vinegar
Instructions
- Chop and dry mango pieces along with garlic cloves in sun for 3-4 hours.
- Mix all spices with mango and garlic in a bowl.
- Now add oil.
- In a clean jar, add pickle and mix apple cider vinegar with a clean spoon.
- Tightly close the lid of the jar and keep it out in the Sun for a period of 1 month.
- Stir the contents at intervals of 5-6 days with a clean dry spoon. Once ready, store it indoors in a cool dry place.
Nutrition
Serving: 1g