Ingredients:
- Raw Green Mangoes - 6 Cups
- Mustard Seeds Powder - 1 Cup
- Salt - 1 Cup
- Red Chilli Powder -1 Cup
- Turmeric Powder- 1 tbsp
- Fenugreek Seeds - 1 tbsp
- Garlic Pods - 1/2 Cup
- Sesame Oil - 2 Cups
Method:
1. Wash and wipe well mangoes, cut into 1" wedges (you need to use a sharp knife to do this job, normally we get it cut from vendor.
~You have to make sure the mangoes are completely dry if not pickle will get spoil soon. Normally we lay the mango pieces in a clean dry cloth until it required.
~ We also keep the mangoes inner shell intact for a longer shelf life (this we do for most of the pickles) and it also helps mango from becoming soggy and soft
2. Dry roast fenugreek seeds until light brown and grind to fine powder, grind mustard seeds to fine powder. Clean garlic pods and remove skin.
3. Heat oil (don't boil) and allow it to cool completely.
3. Take a large bowl and mix together red chilli powder, turmeric powder, mustard seeds powder, fenugreek seeds powder, fenugreek seeds and salt.
4. Add mango pieces and mix well to coat mango pieces well with the masala.
5. Add garlic pods and 1 1/2 cup of oil and mix well again.
6. Transfer pickle along with all masala to sterilize bottle or jar and add remaining 1/2 cup oil on top.
7. Cover the jar or bottle with a muslin cloth (cheese cloth) or close with lid and keep under sun light for 2-3 days.
~ Normally we keep the pickle jar under sun light in morning and take out before sun set.
8. After third day mix pickle with the clean dry spoon, oil should float on top of mango pieces if not add more oil, cover and store pickle.
~You have to make sure the mangoes are completely dry if not pickle will get spoil soon. Normally we lay the mango pieces in a clean dry cloth until it required.
~ We also keep the mangoes inner shell intact for a longer shelf life (this we do for most of the pickles) and it also helps mango from becoming soggy and soft
2. Dry roast fenugreek seeds until light brown and grind to fine powder, grind mustard seeds to fine powder. Clean garlic pods and remove skin.
3. Heat oil (don't boil) and allow it to cool completely.
3. Take a large bowl and mix together red chilli powder, turmeric powder, mustard seeds powder, fenugreek seeds powder, fenugreek seeds and salt.
4. Add mango pieces and mix well to coat mango pieces well with the masala.
5. Add garlic pods and 1 1/2 cup of oil and mix well again.
6. Transfer pickle along with all masala to sterilize bottle or jar and add remaining 1/2 cup oil on top.
7. Cover the jar or bottle with a muslin cloth (cheese cloth) or close with lid and keep under sun light for 2-3 days.
~ Normally we keep the pickle jar under sun light in morning and take out before sun set.
8. After third day mix pickle with the clean dry spoon, oil should float on top of mango pieces if not add more oil, cover and store pickle.
