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Now make tasty mango, ginger and green chilli pickle without sun and long wait. This pickle prepared with special spices, hot mustard oil, lemon juice and vinegar is prepared within a few minutes. It can be kept safe for a long time by filling the sterilized jar with asafetida smoke. Learn how to prepare ….
Wash and dry raw mango, ginger and thick green chillies thoroughly. Remove the stalk with chili, remove mango kernels and peel ginger. Then cut them thick with manual cutter or electric chopper.
Take green fennel, black and yellow mustard, fenugreek, coriander, cumin, turmeric, red chili, asafetida, salt and black salt for delicious pickle. Collect all the spices except fennel and prepare to roast them.
Fry all the spices on low flame for a minute, leaving the fennel so that the fragrance starts. Then grind them coarsely and then add fennel to it. This mixture will give the pickle a unique taste.
Take three quarter cup mustard oil and heat it on high heat until smoke starts coming out of it. Then turn off the gas and allow the oil to cool lightly so that it can get well with the material.
Keep chopped mangoes, ginger and chili in a large pot. Add the prepared masala mixture to it. Then add lukewarm mustard oil and mix well so that every piece is wrapped with spices and oil.
Add three lemon juice to give the pickle to the pickle and slight sourness. If you want to preserve it for a long time, then add 2-3 teaspoons of white vinegar, which increases its shelf life.
Use glass jars to store pickles. Treat it with asafetida smoke: Place the burning coal plate, put a pinch of asafetida on it and hold the jar and hold it in the smoke.
