ANNEXURE: - 04 MANGO PICKLE

MATERIAL METHODOLOGY: -

1 Rajapuri Mango without reshas 500 gms Clean mangoes with a clean cloth and peel them.
2 Sugar 500 gms Make it into medium sized pieces.
3 Salt 50 gms Put half of the salt qty and mix. Keep it for six hours.
4 Jeera 15 gms Drain the oozed water with help of a chalni or cloth.
5 Red chilly powder 20 gms Spread those pieces on a clean cloth and dry them.
6 Clove 5 pcs Heat the oil in a pot and remove it from burner.
7 Daal Chini 1 pc Now add Rai daal / Methi daal / Hing & Sabit red chilly.
8 Elaichi 5 pcs Put mango pieces into this.
9 Rai Tel 70 gms Now add sugar and mix it till sugar dissolves.
10 Rai dal 1 tea spn Allow it to cool and add jeera powder / red chilly powder
11 Methi daal 1 tea spn and balance qty of salt.
12 Hing one pinch Now add powdered Daal-Chini, Clove, Elaichi.
13 Lal mirch whole (Sabit) 5 pcs Mix the stuf thoroughly and allow 5 days.
14 Acetic acid 1 tea spn Once mango pieces soften, add acetic acid, & mix it.
Put it into glass jar, ensure no air pockets.
Pickle is ready.

ANNEXURE: - 05 SOUR MANGO PICKLE MATA WALI RECIPE

MATERIAL METHODOLOGYOLOGY

1 Raw Mangoes 500 gms Keep mangoes dipped in water for two hours.
2 Salt 50 gms Make them dry with a clean cloth and cut it into pieces
3 Methi (Sabit) 50 gms Put half qty of salt and keep them over night.
4 Rai daal 100 gms Next morning drain the oozed liquid and spread them
5 Haldi 1 tea spn on a clean cloth and keep in sun for drying for 30 mins.
6 Red chili powder 4 tea spn Now roast methi daana in a pan.
7 Hing 1/4 tea spn Heat one table spoon oil and put Hing.
8 Mustered Oil 200 gms Rest of masala should be put raw (Kutchha).
Put entire quantity of masala in the quantity of pickle.
Mix thoroughly and tie with a neat cloth from the top.
and keep it for seven days. During this keep mixing
the stuf with wooden or metal spatula.
When mango softens, put 2 tea spns of malt vinegar or
Acetic acid one tea spn as a preservative.
Pickle is ready now pack it into a glass jar.