Mango Pickle

Servings: 500 grams

Ingredients:

Content	Quantity	Comment
Raw mango	500 grams	Washed and tapped dry
Salt	1 cup
Methi seeds	1 tsp
Jeera	1 tbsp
Mustard seeds	1 tsp
Oil	¾ cup
Green chillies	100 grams	Washed and tapped dry
Hing	1 tsp
Kalonji	1 tsp
Saunf	1 tsp

Method:

Cut the mangoes in cubes and cover it with a clean cloth and let it dry in sun for a day completely. Dry roast the methi seeds and jeera separately. Cool and grind it to a powder. Grind the green chillies coarsely.

       

       

Mix the dried mangoes, ground green chillies, methi seeds and jeera powder, kalonji, hing, saunf, mustard seeds and salt in a large bowl. Heat the oil to smoking point and cool it completely. Add this to the mixture prepared in step 3 and mix well. Transfer this mixture to a clean and airtight container.

       

Keep the container in sun for 2-3 days and allow it to cook. Mix the pickle everyday once you remove it from sun.

Allow it to cool completely on the last day and store in refrigerator overnight before serving.

Serve it with the dish of your choice.