Ingredients:

• 4 cups – Mango pieces (around 1 kg)
• 1 cup – Mustard Seed powder
• 1 cup – Red Chilli powder
• 1/3 cup – Garlic pods
• 2 tbsp – Fenugreek seeds (roughly ground )
• 1 cup – salt
• 1.5 cup – sesame oil

Method:

1. Wash and wipe the mangoes with a dry cloth.
2. Cut the mango in 1 inch pieces.
3. If the inner shell is intact this will increase the shelf life of pickle.
4. Remove the extra outer layers of garlic and keep just one thin layer intact with the pod.
5. Now take a big bowl and mix the mustard seed powder, red chilli powder and salt until everything is mixed well.
6. Mango pickle:
7. Add the mango pieces to it and mix well and apply the mixture all over the mango pieces with your hands.
8. Add methi seeds and garlic pods to the mixture and mix well.
9. Add 1.25 cups of oil to the spice coated mango pieces and mix well.
10. On the third day if you see the oil floating on the pickle up to a 1/2 inch height then it is perfect.
11. Store it in an air tight ceramic, glass or Tupperware container.
12. Recipe Courtesy: Cooking With Sapana