Mango Pickle

Mango pickle is a favorite of many. As mangoes are available only during the summer season, housewives are busy making pickles and other mango based items.


Ingredients

    Raw sour mangoes - 2 No.
    Red chilli powder - 1 table spoon
    Salt - 2 table spoons
    Mustard seeds - 1 teaspoon
    fenugreek seeds(methi) - 1/2 teaspoon
    Turmeric powder - 1 teaspoon
    Asafoetida - 1/2 teaspoon

Preparation

    All the ingredients should be dry.
    Roast lightly fenugreek seeds.
    Grind the mustard seeds and fenugreek seeds together to make powder.

Seasoning ingredients:

    Oil - for seasoning - 2 tablespoons
    Mustard seeds - 1 teaspoon
    Turmeric powder - 1/2 teaspoon
    Asafoetida - 1/4 teaspoon

Make Seasoning:

    Heat Oil
    Add Mustard seeds, Turmeric powder, Asafoetida
    Cool completely before adding to pickle

Method

    Cut mangoes in your desired size pieces
    Mix together mangoes, salt, red chilli powder, fenugreek and mustard powder, turmeric and asafetida.
    Mix well and fill in dry airtight bottle.
    Add the cooled seasoning
    Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.

Pickle is ready to eat after about 10 days. But if you like the taste of raw mangoes, you may start eating it within 2-3 days. That tastes good too. Serve with any dish such as snacks, rice, roti, poori etc.