Mango Pickle

Method of Preparation:

  • Clean the raw mangoes (20) and dry them with a clean cloth.
  • Cut them into pieces of 1/2 inche in size and remove the seed.
  • In a bowl mix the jeera powder (50g) mustard powder (50g), and fenugreek seeds (20g), chilli powder (500g), Salt (250g), ginger-garlic paste (100g), garlic pieces (1/4cup) and turmeric (3-4sp). Mix the mango pieces with this mixture.

  • Heat oil (300ml) to boil in a pan; remove from the flame allow to cool while it is warm add red chillies (10), jeera (50g), Mustered seeds (50g), curry leaves and keep a side to cool completely.
  • Now pour the oil into the mango mixture and mix well. Transfer this into a clean and tight container. Serve this after 2-3 days.
  • This pickle can be stored for 6-12 months.