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 (Rajasthani)

• Place chunks in jar. Sprinkle rock salt and 1/2 the turmeric.
• Shake the jar so the pieces are evenly coated. Keep aside 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 minutes. Spread out on an old kitchen towel for one and a half to two hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
• In a large plastic or glass bowl, mix all the dry ingredients left. Add the mangoes and add 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.
• Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.