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