JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

HinDi pickle is a tasty version of raw mango pickle. This is a Mangalorean/konkan recipe. Preparation and share by Mrs. Devyani, who is a systematic and methodical cook. The dishes she makes are consistent in taste owing to this nature of hers. Thanks!

Ingredients:

6 raw mangoes
7-8 teaspoons salt ( or as required)
Red Chillies ( byaaDgi)- 50
4-5 tsp mustard seeds
Asafoetida- 2 tsp
Turmeric powder- 2 tsp

How to make:
Roast mustard seeds and red chillies in 1 tsp of oil on low flame until the mustard seeds crackle. Dry roast the salt separately for a couple of minutes and keep aside. Then dry roast the powdered ingredients for about a minute or so. Let cool. Then powder all these except the salt together.
Chop raw mangoes into small pieces as in the picture. Mix salt and let stand for 5-10 minutes. Then add the ground dry masala. Mix well. Bottle up the pickle. This HinDi pickle stays fresh for about a month outside the refrigerator and for 2-3 months when refrigerated.