Thursday, 10 August 2017


Prep Time  : 45 mins
Total Time  : 45 mins
Serve  : 25 - 30

Suran  -  2 kg
Ginger  -  1/2 kg
Garlic  -  1/2 kg
Carom seeds  -  1 tbsp
Onion seeds  -  1 tbsp
Red chilly powder  -  100 gms
Kashmiri mirch powder  -  1tbsp
Roasted fenugreek seeds  -  100 gms
Roasted coriander powder  -  2 tbsp
Salt  -  to taste
Asafoetida  -  1/2 tsp
Mustard oil  - 200 gms

Wash and peel the raw mango and grate it.
Add 2 tbsp salt and mix well.
Reserve the raw mango and salt water/
Wash and peel ginger and garlic and crush in the mixer to add little amount of raw mango reserve water
Wash and peel the suran and grate it.
Immediately mix in the grated raw mango.
Add crushed ginger garlic and mix well.
Dry roast the fenugreek seeds,asafoetida and coriander powder and grind in the blender.
Add roasted fenugreek powder.roasted asafoetida,roasted coriander powder,red chilly powder.kashmiri mirch powder.carom seeds,onion seeds and salt and mix well.
Add mustard oil and mix well
Dont use turmeric powder.
Keep in the sunlight for 3 - 4 days.
Now your suran pickle is ready to use.