 |
| adanga |
Ingredients.....
kg pickled Mango
1 kilo Jaggery
2 tbsp Red chili powder
1 tbsp Turmeric powder
2 tbsp Fennel seed
2 tbsp fenugreek seeds
4 tbsp Cumin seeds
Mustard oil
Preparation....
Dry roast fennel ,cumin and fenugreek seeds roast separate each seeds.
make a rough powder of fennel, cumin,and fenugreek.
Wash the mango properly and rub with a cloth to dry.
Cut the mango into square with its green skin .
Discard the seeds.
Collect all mangoes in a pot add salt and turmeric powder
toss well and keep under sun for 2 hrs.
Heat a kadhai add water and jaggary on medium
heat cook till the jaggery melts.
Add mango with its leftover water and red chili powder,
stir well ,the syrup should be 1 thread syrup and till the mango is done.
remove from heat cool down room temperature.
Now heat mustard oil cool down then add into mango mixer and then
add spices powder stir well
keep this one day in dark place without touch
next day stir well and cure under hot sun for 6-7 days.
Relish your pickle with your breakfast, lunch or dinner.
I prefer to do the latter because its give more tastier
Store pickle in a dry place and once a week cure under hot sun.
 |
| Amba adanga |