Mango pickle


1) 500gms Empty Pea Pods/Matar Chilka
2) 1 Tablespoon Cumin/Jeera Seeds
3) 1 Tablespoon Mustard/Rai Seeds
4) 1 Tablespoon Fennel/Saunf Seeds
5) 2 Teaspoon Fenugreek/Methi Seeds
6) 1 Tablespoon Vinegar
7) 1/4 Teaspoon Asafoetida/Hing
8) 1 1/2 Teaspoon Red Chilly Powder
9) 1 Teaspoon Turmeric powder
10) Salt to Taste
11) 2 Tablespoon Mustard oil


* Take pea pods and de-seed them, Collect all empty pods in a bowl
* Hold one end of the pod and gently peel away the membrane or skin covering it
* After skinning take 2 bowls of pods for the pickle
* Dry roast cumin, mustard methi and fennel seeds
* Once aroma starts coming take off heat and grind it into powder form
* Rub this dry roasted powder on the matar chilkas or pea pods
* Add in salt, asafoetida, turmeric and red chilly powder and mix well
* Pour in vinegar and mix well
* Finally heat the mustard oil and pour it on the matar chilkas
* Mustard oil locks in all the flavours and keeps the pickle going for long time
* You can use the same ingredients except red chilly powder for green chilly pickle
* Keep for 2 days in sun and its ready to consume