Mango pickle

Description of Mango pickle

For spices: one teaspoon of fenugreek powder, two teaspoons of cumin powder, one teaspoon of mustard powder, two teaspoons of cooked powder, three tablespoons of mustard powder, two tablespoons of dried chili powder, one teaspoon of black cumin powder. Spoon
Recipe: Raw mango slices with khosa should be mixed with salt and left overnight. The next day, washed ginger, turmeric, garlic and put it in the sun for some time. Then squeeze the mangoes with half a cup of oil in the saucepan, reduce it to melt. In another saucepan, melt the sugar with the remaining oil. Melt the sugar with all the spices (except mustard, fenugreek powder) when the low-sugar sugar is melted. When the mango melts, the beeswax powder, fenugreek powder should be dropped.