Indian Mango Pickle

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

Making Mango Pickle:

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

Pickle is ready to eat. Serve with any dish such as snacks, rice, roti, poori etc.