MAGAYA

INGREDIENTS :

Raw sour Mangoes - 4

Chilli powder - 1 cup

Salt - 3/4 cup ( Add 20% weight of the mangoes )

Methi Powder - 1 tbsp

Mustered Powder - 1 tbsp

Turmeric Powder - 1/2 tsp

Oil - 2 cups

Red chillies - 3 to 4

Mustered seeds - 1/2 tsp

Hing - Pinch

PROCESS :

- Peel the mangoes skin

- Cut the mangoes into long pieces as shoe in the picture below.

- Add salt and turmeric powder to pieces and mix well.

- Cover and keep away from direct sunlight for 3 to 4 days.

- Mix well twice a day.

- After 3 days you can notice the juice comming out from mangoe pieces.

- Once the juice comes out Squeeze the mangoe pieces with two hands untill the juice comes out.

- Store the juice donot drain.

- Spread the pieces on a plastic sheet and keep it under hot sunlight.

- Allow them to dry for 3 to 4 days untill the dampness gets dry.

- The pieces should dry as show in the picture below.

- Take a dry bowl add Chilli powder, Salt , Methi powder, Mustered powder and mix well.

- Add the stored mangoe juice to the mixture.

- Now slowly add mangoe pieces and mix well.

- Add 2 cups oil and mix well.

- Heat 2 tsp oil in a pan, add mustered seeds and red chillies. Let the mustered seeds get splutter add this to magaya pickle.

- Finally add pinch of Hing to pickle and mix well.

- Store in an air tight containeer