Jaggery Mango ( Kathiyawadi Sambhar )

This Mixture is the basic raw material and spices for traditional Kathiyawad sweet pickles.It can be stored int a bottle for the whole year.

:: Ingredients

The masalas are arranged according to quantity used from Maximum to Minimum ranges..
Fenugreek Kuria(Coarse Powder)
Common Salt
Red Chilli Powder
Mustard Kuria
Coriander Kuria
Dry dates
Cinnamom
Fennel
Black Pepper
Coriander
Turmeric Powder
Asafoetida
Edible Oils

RECIPES

..:: Sweet Mango Pickle ::..

:: Ingredients

i) 2 kg good quality raw mangoes, cut square pieces
ii) 500 gm sweet pickle sambhar (Jaggery Pickle Mix)
iii) 2.5 kg Jaggery

:: Method

• Mix two cups salt and turmeric powder with mango pieces.Cover and keep for 24 hours, shake a few times. Next day take out the mango pieces, remove the water, and dry them on a cloth in shade for atleast 6-8 hours.
  
  
• Then mix kathiyawadi sambhar and jaggery, now mix well mango pieces and fill in a bottle.
  
  
• This pickle can be preserved in the jaggery for a year.

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