Keri jaggery pickle

Ingredients:

1 kg Keri ( Green Mango)

1/2 kg jaggery

1 cup garlic cloves

3 tbsp fenugreek (small)

1 cup chili powder (or to your liking)

1 tbsp turmeric (teaspoon)

1/2 tsp Asafoetida (Use Stone Asafoetida)

1 cup salt

2 teaspoons oil 

Action:

The first this is keri jaggery pickle, then jaggery should be nice ......

If you are sure that jaggery is good, you can add jaggery to this pickle without doing anything ...

If you have any doubts about jaggery, you should cook jaggery.

 If jaggery is not good then pickle may smell and smell after a few days .. so .... cook it ..

If you are sure about jaggery, use it as it is.

So keep cooking jaggery ....

Also keep Carrie's blisters .....

Peel a squash, grate it and squeeze the juice.

(Like it or not, try garlic in this pickle ...)

Divide the salt taken for the pickle into three parts .....

Now take 1 tbsp oil in a pan. Add 3 tbsp fenugreek and fry till it turns red.

And make jaggery paste in the remaining oil ...

And keep cooling ....

When the juice cools down, the jaggery juice will harden a little.

Heat 1 tbsp oil in another pot ....

Without heating the oil, add chilli powder to your liking and saute for half a minute ....

Then add 2 parts of turmeric, asafoetida and salt and return well.

(Return this masala properly here ..

Don't burn red chillies etc. Otherwise the color of pickle will turn black ...

Also add the right amount of turmeric.

Let this spice cool ....

After cooling the jaggery paste and masala ....

In a large bowl, place the curry powder.

If you like it a lot ...

Add a lot of garlic cloves.

(After 20 to 25 days, after pickling, this garlic tastes ...... hahaha ..)

Now add chilled chilli mixture in it ...

And add jaggery juice in it ... (This time the juice will remain hard ... don't be afraid)

Now it is the 3rd and last part of Mitha.

(This last salt should be wiped off all the utensils so that the same oil as you used for the pickle is applied to this salt etc. and the utensils are also clean ..!)

Add in the pickle mixture and mix well ...

In 12 hours this jaggery pickle will start releasing gravy .. and after one day fill this pickle in a glass jar and keep it in a cool place ...

And keep making this pickle down for 15 days ....

Once the pickle is set, don't look for it all year round !!

 If there is little pickle, make jaggery paste.

 So this curry jaggery pickle is very simple ...

Don't ask if it tastes ...

And the main thing is that the "garlic" in it gives a different taste to the pickle.

With any substance ... awesome