Mango Pickle

Directions

1. Wash, wipe and dry the mangoes.
2. Cut each mango into about one inch cubes after removing its seed.
3. Take a large bowl and add the mango cubes in it.
4. Add and mix three tablespoons salt and turmeric powder in it. Keep aside for about 2-3 hours.
5. In a grinder, grind half tablespoon onion seeds, fennel seeds,fenugreek seeds, coriander seeds, mustard seeds and cumin seeds until they are converted into powder.
6. Mix red chilli powder, asafoetida and salt in it.
7. Take a pan and heat mustard oil in it until it starts smoking.
8. Remove it from heat and let it cool.
9. Add half quantity of mustard oil with grinded powder.
10. Drain out excess moisture from mango cubes that were kept aside.
11. Add mustard oil and grinded powder mixture to the mango pieces. Mix well.
12. Add and mix the remaining onion seeds to it.
13. Keep it aside for three days.
14. Transfer it into a porcelain jar on the fourth day.
15. Add and mix well the remaining oil into it.
16. Tie the jar with a string after covering it with a muslin cloth.
17. Keep in sunlight for ten days.
18. Stir the pickle contents at least once on daily basis.