FENUGREEK PICKLE

This is Gujarati traditional pickle which can be stored in refrigerator whole year. Fenugreek seeds & raw mango are key ingredients of this pickle.

Ingredients:

1/2 cup fenugreek seeds
1 cup raw mango ( wash & diced)
1 cup mustard powder ( kuriya )
1 cup red chilli powder
1 cup salt
1 tsp asafoetida
1 tsp turmeric powder
Oil as per requirement

Method:
1. Soak fenugreek seeds in water overnight. Also add little salt & turmeric powder in diced mango & mix well. Cover it. Stir mango dices 3-4 times.

2. Next morning rinse fenugreek seeds keep it in strainer so that all extra water drains out.
3. If you check mango dives, there will be water accumulated because of salt & turmeric powder. Transfer mango dices in strainer & collect that drained water of mango dices which is called ” Khatta Pani “.

4. Soak fenugreek seeds in this water for 2-4 hours. Due to this bitterness of fenugreek seeds reduces.
5. After four hours , again drain out water ( khatta pani ) from fenugreek seeds & spread it on clean cloth. Let it dry. Not completely dry but excess water should be dry.

6. Now in broad vessel, mix all mustard powder, salt , chilli powder, asafoetida & mix well. Add a little oil.

7. Now in this ready spice mix add fenugreek seeds & mango dices & mix well.
8. Heal oil & let it cool. In a glass jar, transfer ready pickle & add cooled oil till pickle is soaked totally.

Note:
1. You can add one tbsp fenugreek powder ( Kuriya ) .
2. Adjust chilli powder & as per your taste & requirements.
3. You can add grated mango instead of dices.