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.
