Recipe of Mango Fruit
Bhendi Khatti (Grated Mango Pickle) Recipe
Side/Appetizer ←Go Back
| Ingredient | 2.5 kg - rajapuri mangoes (grated) raw, 200 g - Mustard oil, 1/4 kg - Mango masala for pickles (readymade), 3 pods Garlic (peeled), 3 tsp - Acetic acid, small pieces of muslin cloth (baby handkerchief sized), sufficient amount of water to soak the bheendis, salt to taste. |
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| Method of Preparation | Peel, wash and grate the mangoes. Heat the oil to boiling point. Let it cool completely. To the grated mangoes (placed in a vessel) add the mango masala, peeled garlic, 100 gms - oil and salt. Mix well. Tie small portions of this mixture in each piece of cloth. For Storing: Take a jar full of water. Boil the water and let it cool completely. Add acetic acid and the remaining 100 gms - of oil. Put the small potlis (i.e. the pickle tied in cloth pieces) in this water. Store in a sterilized glass jar ensuring that the potlis are below water and not floating on top. To do this, press the potlis with your hand. Repeat every 5-6 days. In 15-20 days, you can open the potlis and enjoy the pickle |
| Region | Mainly belongs to the India |
| Collected From | http://www.bawarchi.com/recipe/bhendi-khatti-grated-mango-pickle-oetpinagjjeha.html |
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