Ingredients

• 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

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