Mango pickle

Summer is fast approaching with it is approaching the mango season... I was happy see the raw mangoes displayed at the aisle in the supermarket and all the yummy dishes I could make with them, ran before my eyes in my imagination. Here is one recipe for mango pickle.

Ingredients

Raw mangoes  - 500 gms.

Fenugreek seeds -  3 tbsp.

Fennel seeds - 4 tbsp.

Red chili powder - 2 tbsp.

Turmeric powder - 2 tsp.

Mustard seeds - 3 tbsp.

Mustard oil - 350 mls.

Salt - as per taste

Procedure

1. Cut raw mangoes into half, remove seed and then cut ¾th inch sized

pieces.

2. Apply turmeric powder and salt, rub nicely and then keep it for half an

hour. Drain out excess moisture.

3. Grind fenugreek seeds, fennel seeds and mustard seeds to a coarse powder.

4. Heat mustard oil until smoking point, remove and let it cool.

5. Mix fenugreek seeds, fennel and mustard powder with red chili powder.Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Mix thoroughly.

6. Put this into an earthen ware jar and pour the remaining mustard oil.Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. 

7. Make sure you stir the contents of the jar for the first two weeks at least once a day. This is to ensure that the mango pieces are always in contact with the oil.