Ingredients -
half kg - raw green mangoes ( kairi )
1 cup - sarson oil ( mustard oil )
1 tbsp - sarson ( mustard seeds )
1 tbsp - jeera ( cumin seeds )
1 tbsp - kali mirch ( pepper )
2 tbsp - kalounji ( nigella seeds )
4 tbsp - methi dana ( fenugreek seeds )
4 tbsp - saunf ( fennel seeds )
2 tbsp - red chilly powder
1 tbsp - haldi ( turmeric powder )
1/2 tsp - hing ( asefoetida )
4 tbsp - salt
Method
Wash the raw mangoes and wipe them dry .
Take care to see that not a single drop of water is there .
Moisture spoils the pickle and you won't be able to store it for longer duration .
Cut mangoes in small uniform sized cubes without peeling them .
In a pan dry roast mustard , cumin , pepper , kalaunji , saunf and methi each separately .
Roast them lightly for 3/4 minutes each on medium gas .
Let the roasted seeds cool down a bit and crush them very coarsely .
Now in a big bowl add the cut mango pieces and coarsely ground seeds .
Also add chilly powder , salt , turmeric and hing to it and mix well .
In a separate vessel heat the mustard oil till it starts letting out fumes .
Switch off the gas and cool the oil completely .
Add this oil to above mango pieces and mix very nicely till the mango pieces are well coated with the masala .
Keep this aside for 5/6 days and every day mix the pieces well .
After about 8/10 days the pickle is ready to eat .
Store it in a dry glass jar and keep it in dry place .
