Ingredients

The following ingredients have 4 Servings
  • 1 kg Raw Mango
  • 20 g Mustard Seeds
  • 20 g Fennel Seeds
  • 20 g Fenugreek Seeds
  • 4 g Nigella Seeds
  • 100 g Salt
  • 20 g Turmeric Powder
  • 20 g Red Chilli Powder
  • 3 cups Mustard Oil

Instruction

  • Wash the raw mangoes and wipe them well.
  • Cut the mangoes into small pieces.
  • Spread the mango pieces on a kitchen towel and let them dry for 3-4 hours.
  • Add mustard seeds, fennel seeds, fenugreek seeds and nigella seeds in a blender and blend to make coarse powder.
  • Heat mustard oil until it starts to fumes.
  • Remove the oil from heat and let it cool completely.
  • Mix all the ingredients except the oil in a bowl.
  • Transfer the pickle in clean glass jar and pour the cooled oil on top.
  • Cover the mouth of the jar with muslin cloth.
  • Keep the jars in strong sun for 3-4 days.
  • Close the lids of the jar and store the pickle for upto a year.