Mango Pickle


2 kg  Small Raw Mangoes

250 grams Red Chilli Powder  

100 grams Mustard Seeds

250 grams Garlic (peeled)

250 grams Ginger (peeled)

300 grams Salt

100 grams Turmeric powder  

500 ml Mustard oil   

1 tsp Red Chillies seeds  

1 tsp Mustard seed  

1 tsp Fenugreek Seeds

1 tsp Cumin seeds

1 tsp nigella (kalungi seeds)

1 tsp fennel seeds

2 tsp Asafoetida  

Ceramic/Glass Bottle (about 3 Kg capacity)

Method (How to make spicy mango pickle)

Cut the mangoes into ½ inch pieces.

Remove the seeds and wash with clean water. Dry in sun light around 5-6 hour.

Wash and Peel ginger and sun dry till water evaporate.

Make paste of garlic and ginger.

In a large bowl mix mango pieces, ginger garlic paste, red chilli powder, turmeric powder, salt, mustard powder and mix well.

In a large, heavy-bottomed wok  heat the mustard oil  to a medium temperature and add  mustard seeds, kalungi, fennels seed, fenugreek seeds, red chilli seeds, asafoetida  and wait till they sputter.

Turn off the heat  let the oil cool completely.

Add the completely cooled oil to the mango piece and mix well.

Store in a dry,  airtight glass or ceramic bottle for about 2 weeks. After 1 week  stir pickle with dry spoon. After 2-3 weeks, the pickle is ready to eat.