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Special Mango Pickle

1.     Raw mango- 3 kg
2.     Almond- 100 gm
3.     Pistachio- 100 gm
4.     Walnut- 100 gm
5.     Cashew nuts- 100 gm
6.     Rai- 100 gm
7.     Zeera- 100 gm
8.     Kalonji- 50 gm
9.     Methi seeds- 50 gm
10. Turmeric powder- 100 gm
11.  Red chili powder- 500 gm
12.  Salt- 1 kg
13.  Garlic- 500 gm
Ingredients For Bagar:
1.     Zeera- 50 gm
2.     Rai- 50 gm
3.     Kalonji- 25 gm
4.     Methi seeds- 25 gm
5.     Dry red chilies- 25 gm
6.     Olive oil- 1 ½ kg
  • Wash raw mango and dry it completely.
  • Then cut into small pieces.
  • Fry all dry fruits in 100 ml olive oil, separately.
  • Now grind all dry fruits after it cools down one by one and keep aside.
  • Now roast zeera, rai , kalonji and methi seeds. After it cools grind it and put in mesh to get powder.
  • Remove skin of garlic and grind it to get a paste.
  • In a vessel heat 500 ml olive oil, then add zeera and fry till it becomes light brown.
  • Then add rai, kalonji, methi and dry red chilies (broken into 2 pieces) and fry till red chilies become brown.
  • Put off the stove.
  • let oil completely cool down
  • take a big dry vessel which can accommodate all the ingredients.
  • To the vessel add the dry fruits (which was grinded),  zeera-  rai-  kalonji and methi powder,   garlic paste
  • Turmeric powder, red chili powder, salt and the bagar oil, raw olive oil (1 ½).
  • Mix all these well with a spoon.
  • Now add raw mango pieces and mix well with spoon.
  • Store it in either glass, chini or plastic vessel.
  • It can be eaten after one 30 days.
  • It can be used for a year.
  • Do not wash anything except raw mangoes. Take care that not even a drop of water goes with any ingredient.

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