by Avani Zaveri Makwana
There is a very small story behind this recipe.
This pickle is favourite in my house & generally it used to come from my mother in law’s place once every year. But it used to finished in few months as we mostly like to have it everyday with dal-rice. Then finally I thought to give a try it with neighbour’s help and it came out so perfect that when I asked my hubby that taste and tell me which one is made by his mom, he picked my pickle and said, “This one!?” And my mehnat was successful.
- 1kg laadva kairi
- 2 to 3 tbsp salt
- 2 to 3 tbsp turmeric
- 100gm methi kuria
- 50gm rai kuria
- 4 to 5 big tbsp Roasted salt
- 4 to 5 big tbsp Kashmiri & Resham Patti red chilly powder mix
- 2 to 3 tbsp hing
- 3 to 4 tbsp for mixing the ingredients & some oil for pickle as per the
- requirement at the end.
Step 1:-In a big vessel take 1kg Laadva Kairi
Now add 2 3tbsp Salt & Turmeric & mix well
Now keep lid on it & keep it overnight
Step 2:-Now next day remove excess water from Kairi & spread it on newspaper near sunlight
Step 3:-Now after the Kairi becomes totally dry
Take it in the vessel again
Step 4:-Now in other vessel
Take 100gm Methi Kuria
50 gm Rai Kuria
Roasted Salt as Shown in the Pic
Kashmiri & Reshampatti Red Chilly Powder
Step 5:-Now heat some oil in a tadka pan
Cool it & add it in this mixture & mix well
Step 6:-Now Add this mixture into Kairi & Mix well
Step 7:-Now fill this mixture in a air tight container or jar slowly
Step 7:-Heat Sunflower Oil(any)in Vessel as shown in the Pic
Cool it, add it in the jar filled with pickle
The oil should reach till bottom of the jar as shown in the picture.
Close the lid & give a rest of 3 to 4 days
Check in between, your spicy tangy mango pickle is ready. You can store it in the refrigerator for whole year with enough oil in it.