10 Mins (Preparation )
10 second read: The addition of garlic gives it a different dimension. This pickle has great digestive properties as well
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.
|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|
|100gms||Dhaniya jeera powder|
|Enough to cover the entire mix||Mustard oil|