Jainworld
Jain World
Sub-Categories of  PICKLES
Bijora pickle
Brown sugar mango pickle
Chhunda
  Chili pickle
  Gundha pickle
  Lemon skin pickle
  Methambo
  Methia mango
  Punjabi raw mango pickle
  Raw mango tendali pickle
  Sambhar mango pickle
  Sindhi pickle
  Some tips before making pickle:
  Sunder raw mango
  Banana Chutney
  Coconut Chutney
  Dalia Chutney
  Dry Chutney
  Dry Coconut Chutney
  Green Chutney
  Groundnut Chutney
  Moorga Pudi
  Raw Tomato Chutney
  Tamarind-Date Chutney
  Tomato Chutney
  Wood-Apple Chutney

RAW PICKLE TENDALI PICKLE

INGREDIENTS :

2-� kilo raw mango                  1kilo tendali

400 grams sambhar masala      Salt

3 tbsp. Turmeric powder            Oil

 

PREPARATION :

Wash and dry raw mango and tendali cut them into pieces.

In a pot take raw mango pieces and tendali pieces and mix turmeric powder and salt. Stir for 2 to 3 days. On the 3 rd day

Dry them on a cloth

In a glass jar add sambhar powder and mix tendali and mango pieces. Pour oil, which is already heated and cooled.

Note:

You can add sodium benzoate. 1 grams for 1 kilo raw mango. No oil is needed if you add sodium benzoate.