I named this pickle as MANGO MARWARI PICKLE because I got this recipe from one of my friend’s mom. She is Jain Marwari … Hence I named this pickle so.
I did a twist by adding dhaniya daal because dhania is one of their staple spice among all. I am making this pickle since 5 years and it’s so finger licking that my friends request me to make for them.
MASALA ON THALI:
750 gms washed and cubed raw mangoes, 1/2 lt oil, 3/4 cup salt, 1 tsp turmeric powder, 1/4 cup deghi lal mirch, 1/4 cup kashmiri lal mirch, 5 tbsp rai ki daal or coarsely grinded rai, 5 tbsp dhaniya daal, 4 whole red kashmiri chillies, 10 cloves, 10 black peppers, 1 tsp fennel seeds, 1 tsp fenugreek seeds, 1 tsp cumin seeds, 3″ cinnamon stick in pieces, 1tsp asafoetida.
MASALA TO BE GRINDED IN COARSE:
1 tsp fennel seeds, 1 tsp fenugreek seeds, 1 tsp cumin seeds.
First of all dry roast the ingredients of coarse masala and grind them coarsely in a mixer. Keep it aside.
Now arrange all the thali ingredients in a wide and deep thali.
Heat oil in a pan.
Now slowly and carefully pour all the oil in thali. Add coarsely grinded masala. Mix all properly and keep it aside to cool.
When it cools down completely, add and mix mangoes well. Transfer them in glass jar. Place the jar on dry area and don’t close the lid. Just cover it with strainer. Leave in the same position for 3 days. Now close the lid and let it cook itself for 15 days in oil.
After 15 days enjoy this marwaari pickle.