Mango Pickle

I like to eat pickle with food, in India we have so many types of pickle but king of pickle is mango pickle. In India ,when we say pickle the first thing that comes to mind is Mango pickle. I am sharing my grandmother's(Naani) pickle recipe, coz she was masterchef of pickle recipe.

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Jaya v oza's Secret Indian Recipe !
Preparation Time: 
2 to 3 days
Cooking Time: 
1 hour

Complexity: 
Difficult


Ingredients: 
1kg Raw mango
1/2 kg Mustard oil
200gm Red chilli ( Kashmiri)
150 gm split Mustard seeds
100gm split Fenugreek seeds
50 gm Fennel seeds
50gm Nigella seeds
150 gm Salt
1tbsp Asofoetida
2 tbsp Turmeric powder
Directions: 
Cut raw mango into cubes, take 1 mixing bowl put cut mango now add 1 tbsp salt and 1 tbsp turmeric powder and mix it well and put this mixer in air tight container and close the lid and keep in dry place for 2to 3 days
After 2 to 3 days squeeze out the excess water from raw mango cubes, Take muslin cloth. Evenly spread the mango cubes on it and allow to dry under fan or sunlight for 1 day.
After 1 day, heat pan and put salt in pan and heat salt 5 to 7 min. now take out from flame and let cool.
Now heat half mustard oil in high flame till smoke release and then switch off the gas. Keep aside to cool. Now add asofoetida in oil.
Take 1 mixing bowl put split mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, salt, red chilli, turmeric powder, oil and mix it well. Add raw mango in it and again mix it well.
Put in air tightcontainer jar and keep it room temperature for 2 days.
After 2 days heat remaining oil and let it cool down for some time . add it to the pickle and store it in clean place. Serve after 6 to 7 days.