Mango Pickle Recipe
4 nos raw mango
2 tbsp fennel seeds
1 tbsp Fenugreek seeds
11/2 tbsp White mustard seeds
4 tbsp salt
1 tbsp Red chilli powder
1 tbsp turmeric powder
½ tbsp onion seeds
Clean and pat dry raw mango and cut it into 4 pieces.
Remove the seed and leave it to dry under sunlight for 4 days
Dry roast fennel seeds, Fenugreek seeds and mustard seeds till fragrant.
Grind it to a coarse powder in a grinder.
Apply salt, red chilly powder and turmeric powder and massage the raw mango till the salt is fully absorbed.
Add coarsely ground masala and kalonji , mix it well.
Transfer the raw mango with masala in a sterilised glass jar and shake it well.
Add mustard oil to cover the raw mango.
Put this to pickle in sunlight for a month (bringing it back indoors at night) , shaking the jar daily to mix and coat the masala evenly.
After a month the achaar is ready, store the achaar at room temperature at cool and dry place