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The summers in Rajasthan are quite unbearable, but they have one saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. This recipe from the Marwar region is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. Like all oil pickles, this has a shelf life of upto one year but I am sure it will be eaten up much before that.
Preparation Time: 24 hours.Maturing Time: 6 to 7 days.Cooking Time: 2 mins.
Makes 2 cups.
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