Ingredients

• Raw mango pieces – 2 kg
• Fennel seeds – 100 grams
• Salt – 200 grams
• Turmeric – 20 grams
• Mustard seeds – 50 gram
• Mustard oil – 400 grams
• Fenugreek seeds – 50 grams
• Exporter – ½ teaspoon
• Kashmiri red chilli powder – 1 teaspoon

Method

1. Clean the mango pieces and dry them in sun.

2. Coarsely ground all the spices.

3. Warm the oil and switch off the flame.

4. Let the oil cool down completely.

5. Add spices to the oil.

6. Now, add the raw mango pieces.

7. Leave the mixture in the sun for one week.

8. The pickle is ready.

9. Store it in a container.

Important note: Before you store the pickle in the glass container, clean the container thoroughly and fumigate it using asafoetida.

• How to fumigate the container?
  • Take a steel bowl.
  • Take a coal piece.
  • Switch on the gas.
  • Keep the coal piece on the gas and heat it for 2–3 minutes.
  • Now keep it in the steel bowl or on a spoon.
  • Quickly put some pure ghee and a pinch of asafoetida on it.
  • Keep the container upside down over it for 5–10 minutes.
  • Now you can fill the container with pickle.
  • The pickle will not decay.