Ingredients

• 250 g - raw mango pieces
• 100 g - mixture of lemon, white beetroot, green chillies, carrot
• 6 tbsp - mustard oil
• 1 tbsp - hing
• 100 g - mustard seeds
• 25 g - fenugreek seeds
• 50 g - Kashmir chilli powder
• 30 g - salt
• 1/2 tsp - haldi

How to Make Mixed mango pickle

• Marinate the mango pieces by applying salt and haldi. Keep it overnight, then remove the water that has collected.
• Leave it in the sun or under a fan to dry.
• Heat the mustard oil and then cool it.
• In a bowl add the mango pieces, carrot, beetroot, lemon, and chillies.
• Add all the spices, mustard seeds, fenugreek seeds, salt, haldi, red chilli powder, hing and mix well.
• Add the oil and store in a jar.
• The pickle will be ready in a month and will last for a year.