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Mango and bengal gram pickle Recipe

Mango and bengal gram pickle is a popular Indian Pickles-Chutneys
Author :
On :
Friday, 14 July, 2017
Category :
Vegetarian Recipe
Course :
Pickles-Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Slow-Cooked Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 2.5 kg - raw mangoes, grated
  • 1/2 kg - Bengal Gram
  • 2 tsp - Turmeric powder
  • 1 cup - salt
  • A pinch of Asafoetida
  • 1 cup - banarasirai powder
  • 2 cups - chilli powder or less to taste
  • 1.5 cups - Fenugreek seed powder
  • 4 cups - gingerly oil
  • How to Make Mango and bengal gram pickle:

    1. Mix ingredients 3-8 and keep aside.
    2. Clean wash and add Bengal gram to grated mangoes and allow to soak and swell overnight.
    3. Add some oil to the mixed masalas and mix well.
    4. Heat the rest of the oil to smoking point.
    5. Take if off the fire and cool a little.
    6. Add the mixed masalas, so that they are also fried a little.
    7. Add turmeric powder and the mango-gram mixture.
    8. Transfer to a glass jar and sun for 3 days.
    9. It is ready for the table on the first day itself, but for mature taste, serve it after 3 days.


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