Mango Pickle Recipe

Here's a simple mango pickle recipe:

Ingredients:

Raw mangoes, diced

Salt

Red chili powder

Turmeric powder

Mustard seeds

Fenugreek seeds

Asafoetida (hing)

Oil (preferably mustard oil)

Instructions:

Wash and dry the raw mangoes thoroughly. Cut them into small, uniform pieces and remove the pits.

In a mixing bowl, add the diced mangoes and sprinkle a generous amount of salt over them. Mix well and let them sit for about 2-3 hours to release excess moisture.

After the resting time, squeeze out any excess moisture from the mangoes and set them aside.

In a pan, heat some oil until it reaches its smoking point. Then, turn off the heat and let the oil cool down.

Once the oil has cooled, add mustard seeds and fenugreek seeds. Allow them to splutter.

Add a pinch of asafoetida (hing) to the oil and mix well.

In a separate bowl, mix red chili powder and turmeric powder with a little bit of water to form a paste.

Add this spice paste to the cooled oil and mix it well to form the pickle masala.

Add the diced mangoes to the masala and mix thoroughly until the mangoes are well coated.

Transfer the mangoes and masala mixture to a clean, dry glass jar.

Heat a little more oil and pour it over the pickle in the jar to create a layer that covers the top. This helps preserve the pickle.

Seal the jar tightly and keep it in a cool, dark place for a few days to allow the flavors to develop. Remember to shake the jar gently every day to evenly distribute the spices.

Your mango pickle will be ready to consume in about a week. It can be stored for several months.

You can adjust the quantities of spices and salt according to your taste preferences. Additionally, ensure that all utensils and jars are clean and dry to prevent any spoilage. Enjoy your homemade mango pickle