credits: indianfoodforever
img credits: indianrecipeslibrary.blogspot
Ingredients:
500 gms gunda (a kind of berry)
oil as required
1/4 cup salt
3/8 cup turmeric powder
3/8 cup fenugreek seeds coarsely grounded
a big size pinch asafoetida
1/8 cup mustard seeds coarsely grounded
150 gms mango pieces
1/4 cup red chilli powder
Method:
·
Cut
the gunda and scrape the seeds with a salted knife.
·
Mix
in a little salt and turmeric powder.
·
Wash
the mangoes completely and wipe them completely dry.
·
Cut
into cubes and take off the soft seeds.
·
Mix
everything fenugreek, mustard and turmeric powders.
·
Heat
up 2 cup oil in a pan.
·
Set
it aside till it cools down to lukewarm.
·
Pour
out the oil over the powders and mix well.
·
Heat
up salt slightly in a dry pot on low heat.
·
Take
it off and in the same pan, heat up red chilli powder similarly.
·
Mix
in both these ingredients to the oil masala.
·
Mix
in the gunda and the mango pieces cubes to the masala mixture and mix till all
of them are well coated with the masala.
·
Transfer
into a dry ceramic or a glass jar.
·
Set
it aside for 4 รข€“ 5 days without mixing.
·
Heat
up enough oil to completely cover the pickled gunda and mango cubes.
·
When
the oil has cooled down completely mix in to the jar.
·
Keep
the jar covered tightly.
·
The
pickle will be ready to serve in about a week.
