Raw Mango Pickle




1 kg raw mangoes cut into ½ “  pieces
1 tbsp turmeric powder
1/4 cup fennel seeds
1 tbsp fenugreek seeds
2 tbsp yellow mustard  seeds
1 tsp nigella seed  (kalaunji)
1/2 tsp asafoetida
2 tbsp chilli powder
1 cup mustard oil
4 tbsp salt


Method (how to make easy mango pickle at home)

Combine the mangoes, turmeric powder and 2 tablespoons of salt and mix well.

Place the mangoes on a big bowl and  cover with a clean muslin cloth and place under the sun for 4 to 6 hours.

After 6 hrs remove the water from the mangoes.

Coarsely ground the fennel seeds, mustard seeds, fenugreek seeds and kalaunji seed and mix into the mangoes.

Add chilli powder, remaining salt  and asafoetida.

Heat the oil and keep it for cool down completely. After cool down mix oil into the pickle.

Bottle the pickle in a glass jar and place the pickle under the sun for 4 to 5 days. This pickle can be stored for upto 1 year.