Mango pickle

Homemade Pickles are the best. I always prefer them because they are fresh with less sodium and other preservatives. Mango pickle is one of the easiest pickle to make at home. If you have 6 to 7 mangos in your pantry you can pickle them and store it in the refrigerator or gift it to your friends

Ingredients:

·         Raw mangoes: 500 gms.

·         Fenugreek seeds: 3 tbsp.

·         Fennel seeds: 4 tbsp.

·         Red chili powder: 2 tbsp.

·         Turmeric powder: 2 tsp.

·         Mustard seeds: 3 tbsp.

·         Mustard oil: 350 mls.

·         Salt As per taste

Directions:

1. Cut raw mangoes into half, remove seed and then cut ¾th inch sized

pieces.

2. Apply turmeric powder and salt, rub nicely and then keep it for half an

hour. Drain out excess moisture.

3. Grind fenugreek seeds, fennel seeds and mustard seeds to a coarse

powder.

4. Heat mustard oil until smoking point, remove and let it cool.

5. Mix fenugreek seeds, fennel and mustard powder with red chili powder.

Add half of the mustard oil to this mixture and rub this spice and oil mixture

to the mango pieces. Mix thoroughly.

6. Put this into an earthenware jar and pour the remaining mustard oil.

Cover the jar with a muslin cloth and keep it in the sun for 5-6 days.

7. Make sure you stir the contents of the jar for the first two weeks at least

once a day. This is to ensure that the mango pieces are always in contact

with the oil.

Note: In most of the Indian pickles, salt and oil are used as preservatives.