Mango pickle with garlic and chana dal

Name: How to cook Mango pickle with garlic and chana dal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20-25 servings
Cuisine: Us

Introduce

Chef :

Rita Mehta ( Executive chef )

Mango pickle with garlic and chana dal

#mania #post 2 This is a very unique pickle from Rajasthan I loved it its method with garlic and chana dal is also very different from Punjabi pickle.

Ingredient

Food ration :

20-25 servings

Cooking time :

1 hour

1 kg

raw mango (cut into medium pcs.)

1/4 cup

chana dal

20-25

garlic flakes

2 Tbsp

kashmiri red chilli powder

3 tsp

turmeric powder

5-6 tsp

Salt

1 tbs

Onion seeds

2 tbs

fenugreek seeds

1 tbs

fennel seeds

As required

Mustard oil 1 cup or more

Cooking instructions

* Step 1

First, collect all the ingredients cut the mango in pcs as per your choice. Peel garlic and clean chana dal with a cloth.

* Step 2

Now add mango pcs turmeric powder and salt in a big bowl. And keep it for 1 to 2 hours you see mango release the water with salt and turmeric.

* Step 3

Now roast cleaned chana dal for a minute and keep it aside.

* Step 4

Noe roast fenugreek seeds fennel seeds and onion seeds (kalonji) now cool it and mix with chana dal.

* Step 5

After cooling all add-in mango pcs and add also garlic flakes or chopped it now keep it aside for 5-6 hours.

* Step 6

The next day you see fenugreek seeds and chana become in big size so it absorbs in mango release water.

* Step 7

Now heat mustard oil till very hot and cool it nicely. All mango ready pickle is filled in the bharni add now mustard oil. It will help to rotten the pickle