PICKLE

KERI JO SAAG

      Yipeeeeee!!!!!!!!!!!!!!!!!!!!!
       Summer is here. And along with summer so many fond memories come. Vacations, holiday trips, gollas, ice creams, mangoes and keris(raw mangoes).
      Along with such fond memories i remembered this lip smacking pickle that my mom-in-law taught me. It is refreshing, tangy and tantalizing. This quick pickle goes well with parathas,theplas etc... I LOVE IT my tacos too..      

Serves 8-10        prep time: 30 minutes

Ingredients

¼  kg ¼  kg 1 tsp 1 tsp 1 tsp ½ tsp 1/4tsp 4 tbsp ½ tsp ½ tsp

Raw mango finely chopped Jaggery Salt Heaped chilli powder Heaped coriander powder Turmeric powder Asafoetida Oil Mustard seed Cumin seed

Method of Preparation

1 Heat oil in a heavy base pan. Add in the mustard seeds and cumin seeds.

2 Add the turmeric powder and asafoetida.

3 Add the raw mango and salt.

4 Stir till the mango is ¾ cooked.

5 Add in the jaggery and cook on medium flame till it melts completely.

6 Add in the spices and remove from flame.

7 If the mangos are very sour add more jaggery.

8  Never add water or sugar.

9 This dish can be preserved for one month in refrigerator.