Tarty and tempting mango khatai pickle is ready, store it in any container. It can be consumed for more than 2 months. Pickle made with dry khatai taste delicious.
Ingredients for Dry Mango Slice Pickle
Dry mango khatai - 1 cup (70-8- grams)
Mustard oil - 1/4 cup
Vinegar - 1/4 cup
Asafoetida - more then 1/4 tsp
Fennel seeds - 2 tsp (coarsely ground)
Yellow mustard seeds - 2 tsp (can also use black mustard powder)
Fenugreek seeds - 2 tsp (coarsely ground)
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Salt - 2 tsp
How to make Dry Mango Slice Pickle Recipe
Firstly, thoroughly wash dry mangoes. Cook the dry mangoes. For this take 1/2 cup water in pressure cooker, place dry mangoes into it and cook.
Cook until one whistle. After one whistle, turn off the flame. Allow the steam to escape and meanwhile saute spices for making pickle in oil.
Preheat oil in a wok. When oil is sufficiently hot, turn off the flame. Now allow oil to cool down a bit. Now add fenugreek powder, fennel powder, turmeric powder, mustard powder, salt, asafoetida and red chilly powder. Mix all ingredients with help of ladle and saute for while.
Mix boiled dry mangoes in roasted spices. Add vinegar and mix all ingredients. Delicious Dry mango pickle is ready. Take out pickle in a separate bowl, cover and keep it aside for 24 hours. With this mango khatai will get puffy and all spices will absorb nicely in it. Tarty and tempting mango khatai pickle is ready, store it in any container. It can be consumed for more than 2 months.
Make sure that container used for storing pickle is washed with boiling water. Dry it under sunlight as can kind of moisture can spoil the pickle.
Use dry and clean spoon for taking out pickle from container.
Don't let dust or moisture enter the container with pickle.