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Now you may think what is so jhatpat about it.. Though it is not a jhatpat recipe, but still thought of sharing with you guys. This is my Mom's specialty. It is a very healthy and tasty pickle. Do try it...!!!
Ingredients
500g Kairi (raw mango),
50g salt (or as per taste),
50g Rai (Mustard Seeds),
15g Methi dana (Fenugreek seeds),
25g Saunf (Fennel seeds),
1/2 tsp kalonji (black onion seeds)(optional)
25g red chili powder,
1 tsp haldi powder
1 tsp hing powder
Method
1. Wash kairi and keep it for drying
2. Cut into small pieces and keep aside
3. Take one Jar and put the mango pieces into it.
4. Now add the haldi and salt. Mix well and keep under sunlight for 2-3 days
5. After 2-3 days, remove the water from the jar
6. Now in a pan dry roast the Rai, Methi and saunf and coarsely grind the mixture.
7. Now add this mixture into the jar. Also add the remaining masalas, mix well and again keep in sunlight for 2-3 days.
8. After 2-3 days your oil free Raw Mango pickle is ready to eat.
** This recipe is also selected to be featured in the Tarla Dalal website: http://www.tarladalal.com/Oil-Free-Raw-Mango-Pickle-38245r
