Special Mango Pickle

Ingredients:

1.     Raw mango- 3 kg

2.     Almond- 100 gm

3.     Pistachio- 100 gm

4.     Walnut- 100 gm

5.     Cashew nuts- 100 gm

6.     Rai- 100 gm

7.     Zeera- 100 gm

8.     Kalonji- 50 gm

9.     Methi seeds- 50 gm

10. Turmeric powder- 100 gm

11.  Red chili powder- 500 gm

12.  Salt- 1 kg

13.  Garlic- 500 gm

Ingredients For Bagar:

1.     Zeera- 50 gm

2.     Rai- 50 gm

3.     Kalonji- 25 gm

4.     Methi seeds- 25 gm

5.     Dry red chilies- 25 gm

6.     Olive oil- 1 ½ kg

Method:

• Wash raw mango and dry it completely.
• Then cut into small pieces.
• Fry all dry fruits in 100 ml olive oil, separately.
• Now grind all dry fruits after it cools down one by one and keep aside.
• Now roast zeera, rai , kalonji and methi seeds. After it cools grind it and put in mesh to get powder.
• Remove skin of garlic and grind it to get a paste.

Method:

• In a vessel heat 500 ml olive oil, then add zeera and fry till it becomes light brown.
• Then add rai, kalonji, methi and dry red chilies (broken into 2 pieces) and fry till red chilies become brown.
• Put off the stove.
• let oil completely cool down
• take a big dry vessel which can accommodate all the ingredients.
• To the vessel add the dry fruits (which was grinded),  zeera-  rai-  kalonji and methi powder,   garlic paste
• Turmeric powder, red chili powder, salt and the bagar oil, raw olive oil (1 ½).
• Mix all these well with a spoon.
• Now add raw mango pieces and mix well with spoon.
• Store it in either glass, chini or plastic vessel.
• It can be eaten after one 30 days.
• It can be used for a year.
• Do not wash anything except raw mangoes. Take care that not even a drop of water goes with any ingredient.