MANGO PICKLE

Ingredients

Raw mango - 1/2 kg 

Chilly powder - 1/4 cup

Garlic cut in to halves - 1 to 2 bulb

Asafoetida powder - 1/4 - 1/2 tsp

Fenugreek powder - 1/4 - 1/2 tsp

Mustard powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Gingelly oil - 25 to 30 ml

Curry leaves - 2 stalks

Water - 1/4 to 1/2 cup

Mustard - 1 tsp

Dried red chillies - 4 nos ( cut in to pieces)

Salt - 3 tbsp or as needed

Vinegar - 30 to 40 ml or as required

Method

Wash the mangoes and rub it with a clean cotton cloth to remove water and cut in to small cubes or dices.  Add salt and mix well.  Keep it aside for 2 or 3 days in a air tight vessel.  Stir one or two times per a day.  Make sure that you are using moisture free spoons to stir the brined mangoes.  

Boil vinegar and keep it aside for cooling.

Heat a thick bottomed vessel and pour gingelly oil.  Sputter mustard and add curry leaves and red chillies to the oil.  Stir well for 3 or 5 seconds and slow down the flame.  Then add garlic slices, red chilly powder and turmeric powder and stir well.  When it is done add water and allow it to boil.  Then add mango dices and stir well and off the stove.  

To the mixture add cooled vinegar, mustard powder, asafoetida powder, and feenugreek powder and mix well.  The pickle is ready.  When it is cooled store in a air tight container.