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This is an extra ordinary dry pickle curated by our ancestors and can be had with almost anything.
Roast mustard and fenugreek seeds separately. Powder them.
Wash the raw mangoes well and wipe them clean. Cut them into thin flat long slices. Mix the pieces with 1/2 quantity of salt and turmeric, coating well.
Store the mix in an airtight ceramic jar. When mixed with salt, mango pieces ooze water.
Leave it for 2 days, and on the 3rd day, squeeze the pieces gently to separate the juice from the mangoes flesh. Spread the mango pieces out and dry them in hot sun, just until well dried, but not hardened. Keep the jar along with the sap in the sun.
Once dried, add the remaining salt into the sap along with red chili powder, fenugreek powder and mustard powder. Now add the dried mango slices to this mix.
Heat oil in a wok and add mustard seeds and asafoetida. Allow the oil to cool, then mix into the pickle. Store in a ceramic jar.
SERVING: 10
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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