May 07, 2018
Wash the raw mangoes and wipe them with a kitchen towel.
Cut into small pieces with skin on.
Add salt to the mangoes and keep aside for 30 minutes.
Heat oil in a pan.
Once the oil is hot, add mustard seeds and fenugreek seeds and fry for a few seconds.
Add hing, garlic cloves and curry leaves and fry for a few seconds.
Add turmeric powder, Kashmiri red chilli powder and vinegar and fry for another few seconds.
Add the mangoes and mix well.
Remove the pan from heat.
Cool the pickle and transfer it in a sterilised container.
The pickle is ready to serve. Store it in the refrigerator for up to 7 day