Most of the Indians like pickles very much. There are many varieties of pickles also. Still, the most popular pickle can be considered to be the Kairi (raw mango) pickle. It is put only in the summer season because at this time there is a huge influx of carry in the market. Housewives prefer to prepare it at home. When stored properly, the pickle lasts for a long time. It enhances the taste of food. It can be taken at any time for lunch or dinner.
Ingredients
Carry pieces – 5 cups
Ground fenugreek seeds – 1 tablespoon
Fennel – 1/4 cup
Turmeric – 1 tsp
Nigella seeds – 1/2 tsp (optional)
Crushed mustard – 2 tbsp
Asafoetida – 1/4 tsp
Red chilli powder – 2 tsp
Mustard oil – 1 cup
salt as needed
Recipe
- First of all, put the carry in clean water and wash it thoroughly.
- Cut the curry into pieces as per your convenience and separate the seeds.
Now put the curry pieces in a deep-bottomed bowl, add turmeric powder and 2 tablespoons of salt, and mix.
- Place the pieces of curry in a sieve, cover them with a muslin cloth, and keep them in the sun for 5-6 hours.
- In a big bowl, add fennel, fenugreek seeds, mustard seeds, and nigella seeds and mix. After this add nigella seeds, red chili powder, and asafoetida and mix.
Now take a ceramic jar and add marinated curry pieces and the prepared masala of the bowl in it.
- Heat mustard oil in the jar and mix it well with a spoon.
- You can increase the quantity of oil as per requirement. The entire pickle should be immersed in oil. You can increase the amount of salt as per taste.
- Keep the prepared pickle in the sun for a few hours daily for 3-4 days. Now it is ready to eat.
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