Kairi ni katki, pickles de mangue sucrés

Ingrédients

• 1/2 kg Raw Mango / Kachcha Aam
• 1/2 kg Jaggary / Gud *
• salt to taste
• 2 tsp Kashmiri Chilli Powder
• 3/4 tsp Turmeric Powder / Haldi Powder
• 3 tbsp Mustard Oil / Sarso ka tel
• 1/2 tsp Mustard Seeds / Rai *
• 1/2 tsp Cumin Seeds / Sabut Jeera
• 8 Peppercorns / Sabut Kali Mirch
• 4 Cloves / Lavang
• 4 Whole red chilies
• 1/2 inch Cinnamon /daalchini
• 1/4 tsp Asafoetida / Hing powder
• 1 Black Cardamom / Badi Elaichi

Préparation

1. 1

   Wash and peel the raw mangoes and chop into small pieces.

2. 2

   Heat oil in a pan and add mustard and cumin seeds.

3. 3

   When seeds start to crackle then add cinnamon, cloves ,pepper corn, black cardamom, whole red chilies and asafoetida .

4. 4

   Now add chopped raw mango,turmeric and salt and saute for a minute.

5. 5

   Cover with a lid and simmer for 2 minutes or till it become half done.

6. 6

   Now and jaggary , mix gently and simmer till the jaggary melts completely.

7. 7

   Now cook for 2 minutes on medium heat.

8. 8

   Switch off the flame and add the kashmiri chili powder and mix well and let it cool down completely.

9. 9

   When it come to room temperature then fill it in a glass jar and keep refrigerated.

10. 10

    Enjoy it with thepla ,paratha, khichdi or daal chawal.