Keri ne ghar nu antharo Mango and carrot pickle

Ingredients 

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.