1/4cupred chili powderI used spicy deggi red chilli powder
2tablespoonfenugreek seedsroughly ground
1/2cupsalt or to taste
1cupsesame oil
Instructions
Wash and wipe the mangoes with a dry cloth. Cut the mango in 1-2” inch pieces.
If the inner shell is in tact this will increase the shelf life of pickle.
Remove the extra outer layers of garlic and keep just one thin layer intact with the pod.
Now take a big bowl and mix the mustard seeds powder,red chili powder and salt. Stir and mix until everything is mixed well.
Add the mango pieces to it and mix well and apply the mixture all over the mango pieces with your hands.Add methi seeds and garlic pods to the mixed mixture and combine well.
Add sesame oil to the spice coated mango pieces and mix well. Transfer it into a setrlised glass jar.
Sun bask the pickle for 3 days. Shake ocassionally.
On the day-3 if you see the oil is floating on the pickle up to an 1/2″ height then it is perfect.
Store it at room temperature.
Notes
Make sure to pat dry the mangoes properly. If there is any water or moisture intact the pickle might get spoiled.
This pickle is supposed to be spicy but if you don't prefer as much spicy you can add less or more red chili as per your taste. You can also use Kashmiri red chili powder instead to get that gorgeous red color.
Make sure to coarsely grind the mustard and fenugreek. Do not make a fine powder.
Normally you don't need to heat the sesame oil but if you are using any other oil like mustard oil for pickling then you need to heat and cool the oil before adding it to the pickle.
Sun basking will help the pickle to get ready soon but if you don't have the privilege of getting enough soon then it might take 7-10 days to get ready.