Preparation Time: 1 day
Mixing Time: 10 mins
2-3 raw mangoes( 1/2 kg)
2 tbsp fenugreek seeds (methi dana)
2 tbsp fennel seeds (saunf)
1 tsp kalonji
1 tsp turmeric powder
2 tsp red chili powder or as per taste
2 tbsp salt
1 tsp asafetida (Hing)
4 tbsp mustard oil
How To Make
Step 1: Wash and dry the mango properly. Cut in small cubes or slices with skin. Now spread it a big plate or a plain cloth. Now let it dry out in sunlight for 4-6 hrs.
Step 2: Now roast the fenugreek seeds in a pan. Keep it aside till it cools down. Now grind it in a blender/grinder
Step 3: Now heat oil on a low flame. Once the oil is heated keep it aside till cool down.
Step 4: Now put sun-dried mangoes on a large plate. Add all spices fenugreek, fennel seeds, kalonji, turmeric, red chili powder, asafetida and finally add salt. Mix it well. Now pour oil over the mango add mix all the mixture properly.
Step 5: Keep the mango pickle in a glass jar or other pickle container. Do not use plastic jars for storing pickles.
Pickle will be ready to eat in 5-7 days.