Ingredients

• Mangoes - 4 medium size
• Dry roasted fenugreek - 2 tbsp
• Dry roasted mustard powder -1 tbsp
• Chilli powder - 2 tbsp
• Turmeric - 1/2 tsp| Asafoetida powder - 1/2 tsp
• Sugar - 1 tbsp
• Salt - 2 tbsp
• Gingili Oil - 1/2 cup
• Mustard - 1 tsp

How to Make Mango Pickle With Fenugreek

• Peel the mangoes, and shred into 1/2 inch long pieces.
• Heat oil in a kadai and splutter mustards. Remove from fire.
• Add the mango pieces while the oil is hot.
• Add all the other ingredients and mix. Keep this overnight.
• Place the mixture in the sun from the next day and for 3 days continuously.
• Keep stirring in between.
• Preserve in glass bottles.