Muster gram : half a bowl
Small pieces of Kairi : 3 bowls
Lemon juice : of one lemon
Salt : 2 tea spoons
Sugar : half a spoon
Edible oil : ¼ bowl
Asafetida (Hing) : ¼ spoon
Turmeric powder : ¼ spoon
1: Add salt and lemon juice to fine cut pieces of Kairi and keep it as it is for two hours. This will ferment the mango and deposit water around it.
2: Now get this water out and keep the Muster Gram dipped in it for a while.
3: Grind the wet gram in mixer and spread the paste in a platter.
4: Mix the paste with your hands for 10-15 minutes while adding sugar into it.
5: Add the pieces of Kairi into this mixture.
6: Add a tempering of Hing, Haldi and oil into the mixture after it becomes a little cool.
7: The unique pickle of fermented Mango is ready.