How to make Sour Mix recipe

Total Time 15 minutes

Prep: 5 minutes
Cook: 10 minutes


Makes

3.5 cups

Ingredients

2 cups sugar
1 cup water
3/4 cup lemon juice
3/4 cup lime juice

Directions

In a pot, combine sugar and water Bring to a boil over heat.
Reduce heat; simmer, uncovered, for 3 to 5 minutes or until sugar is dissolved, stirring occasionally.
Remove from the heat and cool.
Transfer to a container with a tight-fitting lid. 

Add lemon and lime juices.
Store in the refrigerator for up to 2 weeks.

Nutrition Facts:
1 tablespoon: 28 calories,
0 fat (0 saturated fat),
0 cholesterol, 0 sodium,
7g carbohydrate (7g sugars,
0 fiber), 0 protein.

Spicy Mango Pickle Rajasthani Dishes

Ingredients:

3 medium raw firm mangoes-chopped in chunks
1 tbsp crushed mustard seeds
1/2 tbsp crushed fenugreek seeds (methi)
1/4 tbsp aniseed (sauf)
1/2 cup red chilli powder
1/2 cup salt
1/5 cup turmeric powder
1 cup oil (any refined oil)
glass, china or earthen pickle jar

Method:

Place chunks in jar, Sprinkle rock salt & 1/2 the turmeric,
Shake the jar so the pieces are evenly coated Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.

On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.
Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.

In a large plastic or glass bowl, mix all the dry ingredients left.
Add the mangoes add half the oil mix very well with clean dry hands or a spatula.
Transfer to a clean jar and press down lightly,
Pour remaining oil on top,

Allow to marinate for 10 days before using.
Take out in small quantities for use in a small glass jar.
The main jar should always have a layer of oil floating on top.

Note:
Press down the pieces  and masala firmly. This pickle will not go bad for over a year even at room temperature.