Mango Pickle

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Ingredients

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

Method

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

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