2 large raw green mango julian cut
4 carrot julian cut
10 mild Green chillies julian cut
1 cup tomato puree
8 to 10 garlic minced.
2 tbsp Red chili powder
1 tsp Heldi powder
1 tbsp Salt
1/4 cup Olive oil
Method
In a glass bowl add julian cut mangoes, carrots and chillies. Add salt, mix well and keep it a side for atleast 2 hours. If possible overnight is best.
Now drain out all the excess water . Spread all of the above on tea towel or cloth and if possible let it sit in sun for 2 to 3 hours. If drying in room temperature then keep it overnight.
In pan add oil and minced garlic. Saute for 2.minutes, once nice aroma arise add tomato puree . Look until puree dehydrated and oil separates.
Now add red vhilli powder and turmeric powder and cook for 1 min. Let it cool completely.
Now add mango, carrot and green mix. Transfer in Mason jar or any glass bottle.
Store in fridge for one month.
Note if vegetables dry properly then only this pickle is good for one month.
Otherwise one week.
Enjoy with Biryani pulao, any vegetable curry, daal chawal and more.
