10 Mins (Preparation )
10 second read: The addition of garlic gives it a different dimension. This pickle has great digestive properties as well
Final preparation
Cut up the mangoes into medium sized cubes. Warm the oil for a few minutes on a slow heat. Add the spices to the cut up mango and mix well. Place inside a glass jar. Add the warm oil (enough to cover the entire mix) and let it cool down . Leave it to cook under natural sunlight for a couple of weeks.
Cut even sized cubes of the mangoes. Another style of doing it would be if you peel the mangos before pickling them. It takes a lot lesser time to make as well.
Ingredient Checklist:| 2kg | Raw Mango |
|---|---|
| 500 gms (optional) | Garlic (peeled) |
| 250gms | Fennel seeds (saunf) |
| 100 gms | Methi seeds |
| 10 to 15 grams | Kalaunji |
| 125 to 150 gms | Red chilly powder |
| 100 gms | Haldi |
| 1 tsp | Hing |
| 100gms | Dhaniya jeera powder |
| Enough to cover the entire mix | Mustard oil |
| 300 gms | Salt |