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

How to Make Andhra Style Raw Mango Pickle

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