Ingredients:
3 big raw mango, cubed
1/4 cup chilli powder
1/2 tsp turmeric powder
1/4 cup mustard seeds
1/2 tbsp + 1/2 tsp fenugreek seeds
3-4 tbsp salt
7-8 garlic cloves, peeled
1/4 cup sesame / gingely oil
Preparation:
- Cut mangoes into cubes and keep it aside.
- In a pan, dry roast 1/2 tbsp fenugreek seeds till light brown colour and keep it aside.
- Add mustard seeds in the same pan and roast for a minute till it gets the dull black colour.
- In a blender add both the seeds together and make as fine powder.
- Then add the turmeric powder, chilli powder and salt in the same blender and give it a pulse to just combine uniformly to get the Pickle Powder.
- Combine the garlic pods with the cut mangoes.
- In a jar or air tight container/ bottle, add a layer of mango then add a tablespoon pickle powder then on top of that drizzle a tablespoon of oil.
- Repeat the process till you finish the mango, pickle powder and oil.
- On top, sprinkle 1/2 tsp of fenugreek seeds and add the oil left ( to avoid from spoilage).
- Close tightly with a lid and shake lightly to combine. Start using this pickle from third day..
- If you are using oil from already opened bottle, heat the oil and bring the oil to room temperature and use for this pickle. If it is a new bottle use it as such…
- If you want to store more than a month refrigerate and use it further…
Recipe Source: Lincy’s Cook Art