Ingredients
Method
1. Take a wet and clean towel.
2. Clean all the raw mango pieces.
3. Now, take a plastic or ceramic container.
4. Put all the mango pieces in the container.
5. Apply salt and turmeric on the pieces.
6. Cover the container with a muslin cloth.
7. Leave the container out in the sun.
8. There will be water in the container along with mango pieces.
9. Pick out the mango pieces from the container and keep the water aside. Do not throw the water.
10. Add the asafoetida in the water.
11. Next day, sun dry the mango pieces on the cloth.
12. Roast the fennel seeds and fenugreek seeds and coarsely ground them.
13. Add the spices and red chilli to the salt water.
14. In the evening, when the mango pieces are dried, add them to the salt water.
15. Leave the pickle in the container.
16. Cover it with the cloth.
17. Leave the container in the sun for 2–3 days.
18. Now, fumigate a glass jar and fill the pickle in it.
Important note: Before you store the pickle in the glass container, clean the container thoroughly and fumigate it using asafoetida.