Ingredients

• 25 - large fleshy raw mangoes
• 1.5 kg - red chillies (seed and powder)
• 125 g - mustard seeds (broil and powder)
• 125 g - garlic, ground to a paste
• 125 g - ginger, ground to a paste
• 1 tbsp - turmeric powder
• 1 tsp - fenugreek seeds (broil and powder)
• 4 cups - gingelly oil
• 1 - large bottle vinegar
• 1 tbsp - sugar
• 2 cups - salt
• For Tempering:
• 1 tsp - mustard seeds
• 1.5 tsp - fenugreek seeds
• 1.5 level tsp - asafoetida powder

How to Make Spicy Mango Pickle with Garlic

• Mix well the vinegar & sugar.
• Peel mangoes. Cut into finger slices.
• Rub salt and marinate for 2 days, keeping the drained liquid.
• Dry the mangoes fully and soak them in the drained liquid for another 24 hours.
• Heat oil, add ginger-garlic paste and fry for 3-4 mins.
• Add turmeric powder, vinegar and bring to a boil.
• Take it off the fire, add chilli, fenugreek and mustard seeds powders.
• Cool and add mango pieces. Pack in glass jar.