Mango pickle is delicious ,tangy pickle of mango which has been made in countless versions in India.I usually made the North Indian version of this pickle.So I am sharing this recipe which I had learned from my mother….
Ingredients:
Raw mango pieces-1 kg
Turmeric powder-2tbsp
Fenugreek seeds(grounded)-50g
Fennel seeds(grounded)-50 g
Black mustard seeds(grounded)-50g
Nigella seeds(kalonji)-50g
Salt to taste(app.1cup)
Red chilly powder-4tbsp
Asafetida1 tbsp
Mustard oil-2cup
Method:
Dry raw mango pieces under fan or in sunlight for few hours.
In a large vessel mix all spices and salt with mango pieces.Mix till all spices are coated with mango pieces.
Transfer these mango in a ceramic or glass jar and close the lid.
Next day heat mustard oil in a pan and add asafetida,cool it and add to the pickled mango.Place in warm place or in sunlight.
Keep on stirring and checking.Ready to eat in 20 days and can be used for years.
Serve-accordingly prep time-20 minutes
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