Ingredients

• 250 g - raw mango
• 2 tbsp - olive oil
• 1 tsp - mustard seeds
• 1 tsp - fenugreek seeds
• 1 tsp - cumin seeds
• 1 tsp - coriander seeds
• 1.5 tsp - onion seeds
• 1.5 tsp - fennel seeds
• 1 tsp - red chilli flakes
• 1 tsp - turmeric powder
• 2 tsp - salt

How to Make Mango Pickle in Olive Oil

• Soak raw mangoes in water overnight. Drain in the morning and let them dry completely in the sun.
• Chop the dried mangoes into 1-inch cubes.
• Add 1 tsp salt and all of the turmeric powder and chilli flakes.
• Mix thoroughly and let it rest for about 2 hours.
• Now, dry roast 1 tsp each of mustard, fenugreek, cumin, coriander, onion and fennel seeds till they start giving out a pleasant aroma.
• Allow them to cool and then grind coarsely.
• Rub the spice mixture thoroughly onto the mango pieces and pour it into a dry jar or bottle.
• Top with 2 tbsp of olive oil (without heating as olive oil is best used without heating).
• Keep in the sun for about 12 days, stirring every day.