Mango pickle is a must pickle in every Indian Household or in any food outlet. It is very simple to make yet is very tasty. Normally the raw mangoes are available in summers; every house hold takes pride in making this pickle.
Step 1: Recipe
Raw mango pcs – 2 kgs
Roughly grinded Fennel pcs – 100 gms
Roughly grinded Methi dana (Fenugreek Seeds)– 100 gms
Turmeric powder – 50 gms
Red chili powder- 50 gms
Salt – 250 gms
Mustard oil – ½ liter
1. Air dry cut mango pcs.
2. In a flat plate/ big bowl, add all spices and half quantity of oil. Mix well and add mango pcs.
3. In a completely dried glass jar, store the mango pickle and keep it in sunlight for 4-5 days depending upon the sunlight and humidity. Add balance quantity of oil after 2 days. Once the required sourness is achieved, store the mango pickle in dry area.