Ingredients

• 3 - medium raw firm mangoes, chopped in chunks
• 1 tbsp - crushed mustard seeds
• 1/2 tbsp - crushed fenugreek seeds (methi)
• 1/4 tbsp - aniseed (sauf)
• 1/2 cup - red chilli powder
• 1/2 cup - salt
• 1/5 cup - turmeric powder
• 1 cup - oil (any refined oil)
• glass, china or earthen pickle jar

How to Make Spicy mango pickle

• Place chunks in jar. Sprinkle rock salt and 1/2 the turmeric.
• Shake the jar so the pieces are evenly coated.
• Keep aside and shake jar in a pendulum motion every 10-12 hours, for 2 days.
• On the third day, empty the contents into a non-iron colander and allow the water to drain for 15-20 mins.
• Spread out on an old kitchen towel for 1.5 to 2 hours. Do not use white cloth, since turmeric will stain the fabric.
• In a large plastic or glass bowl, mix all the dry ingredients left.
• Add the mangoes and half the oil.
• Mix very well with clean dry hands or a spatula.
• Transfer to a clean jar and press down lightly.
• Pour remaining oil on top. Allow to marinate for 10 days before using.
• Take out in small quantities for use in a small glass jar.
• The main jar should always have a layer of oil floating on top.
• Note:
• Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.