For those who are obsessed with salt and are fans of Bombay Chili, Bombay Chili Pickle is a must-try. This pickle would be great to eat with khichuri or polao or even white rice. And if you can eat with an empty mouth, there is no point. Let’s see how much salt you can tolerate.
Bombay pepper: 30 hours
Whole garlic clove: 2 garlic cloves
Mango cut into cubes: 2 cups
Mustard paste: one and a half teaspoon
Ginger paste: one and a half teaspoon
Garlic paste: one and a half teaspoon
Panchforan powder: 3 teaspoons
Turmeric powder: 1 teaspoon
Chili powder: one and a half teaspoon
Mustard oil: One and a half cup
Salt: Half a teaspoon
Sugar: A little
Vinegar: 1 cup
First, heat the oil in a pan, add ginger paste, garlic paste, mustard paste, panchphoran powder, turmeric, chili powder, and a little salt.
Then shake the whole garlic with the Koya and add the mango cut into cubes.
Then you have to add a little ache for a while.
Then add a little more vinegar.
Once the mangoes are soft, you have to add the Bombay peppers for a while.
Then add a little bit of ache with the rest of the vinegar and add a little more.
Once the Bombay peppers are soft, you have to spread a little sugar and stir for a while more.
Ingredients can be more or less as per one’s choice and taste. You can also make this pickle with tamarind instead of mango. In that case, you have to make a decoction of tamarind.