May 07, 2018
Spread the mango pieces on a clean kitchen towel and let them dry for 3-4 hours.
Dry roast fenugreek seeds until slightly browned.
Add fenugreek seeds and mustard seeds in a blender and blend to make a smooth powder.
Add mango, fenugreek and mustard powder, red chilli powder, turmeric powder, salt and ginger garlic paste in a bowl.
Add half of the oil and mix well.
Transfer the pickle in a clean glass jar.
Top with the remaining oil.
Cover the jar with a lid or tie with a muslin cloth.
Keep the jar in the strong sun for 3-4 days.
The pickle is ready to use now.
Top the jar with more oil to make sure mangoes are covered with oil.