Chilli, Fenugreek, Salt, Asafoetida, Mustard Dal, Turmeric

Mango Pickle – Ingredients: Raw mango chopped into small pieces – 1 ½ kg, Melam Pickle Powder – 100 g, Sliced Ginger -1 tbsp, Garlic chopped -1 tbsp, Green Chillies chopped – 4 nos, Vinegar – 4 tbsp, Gingelly oil – 10 tbsp, Mustard – 1 tsp, Salt – 2 -3 tbsp
Method:

• Heat oil, splutter mustard and then add garlic, ginger and green chillies and sauté for a minute.
• Add Melam Pickle Powder Mixed with vinegar.
• Stir in chopped mangoes and add salt. Mix well and take off from fire.
• Allow it to cool and transfer the contents into a dry air tight container.
• Pickle is ready to use.
• In the same way, Lemon, Garlic, Carrot, Bitter Gourd etc., pickles can be made.
• For better taste, leave it undisturbed for minimum 72 hours.