Mango Pickle

This finger licking goodMango pickleis a favorite of many. As mangoes are available only during thesummer season, housewives are busy making pickles and other mango based items.

Preparation Time: 2-3 hours
Serve : 12




Ingredients

• 2 No Raw sour mangoes


• 1 tsp Red chilli powder


• 2 tbsp Salt


• 1 tsp Mustard seeds


•  1/2 tsp fenugreek seeds(methi)


• 1 tsp Turmeric powder


• 1/2 tsp Asafoetida

Preparation

1. All the ingredients should be dry.


2. Roast lightly fenugreek seeds.


3. Grind the mustard seeds and fenugreek seeds together to make powder.

Seasoning Ingredients:

•  2 tbsp Oil - for seasoning


• 1 tsp Mustard seeds


• 1/2 tsp Turmeric powder


• 1/4 tsp Asafoetida

Make Seasoning:

1. Heat Oil


2. Add Mustard seeds, Turmeric powder, Asafoetida


3. 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.


6. Pickle is ready to eat after about 10 days.


7.  But if you like the taste of raw mangoes, you may start eating it within 2-3 days. That tastes good too.


8. Serve with any dish such as snacks, rice, roti, poori etc.