1 Kilogram Papaya To be peeled, cut and dried.
Half Kilogram Thendlin To be cut and dried
1 Kilogram Carrots To be scraped, cut and dried
Half Kilogram Chowli Beans/Alsande Sango to be cleaned, cut and dried.
250 Grammes Chillies, Kashmir Roast
1 Tablespoon Jeera/Cumin Seeds Roast
2 Tablespoon Mustard Seed Roast
1 Tablespoon Turmeric Powder Roast
3/4 Tablespoon Methi – Fenugreek Roast
2 Tablespoon Teel. (Sesame Seeds) Roast
1 Teaspoon Pepper Corns Roast
1 Tablespoon Dhal, Chana (Kabuli chana) Roast
1 Tablespoon Dhal, Moong Roast
250 Grammes Sweet Oil
1250 Ml. Vinegar
50 Nos Chillies, Green For Boiling in Vinegar – Minced masala
3 Inch Ginger For Boiling in Vinegar – Minced masala
6 Pods (whole) Garlic For Boiling in Vinegar – Minced masala
Half Kilogram Chilly Powder, Red For Mixing with Masala
2 Bunch Curry Leaves For seasoning.
One of the tastiest pickles of Mangalore
1. Cut and clean the vegetable pieces, and dry in the sun. Six kilograms of vegetables will dry up to a weight of about 900 grams. Soak them in cooled salt water.
2. Roast the masala, and grind the roasted masala in vinegar.
3. Mince green chillies, ginger, and garlic .
4. In One and a quarter bottle of vinegar, boil the minced masala, then add the roasted masala, and chilly powder and stir. When done, put the stove off.
5. After the masala has cooled, remove the vegetable pieces from the salt water, and add them to the masala.
6. Heat 250 grams of sweet oil, and fry curry leaves, and add it to the pickle.
Add vinegar, salt etc, to get the best taste. Preserve as pickle.