Name: EASY MANGO PICKLE recipe by Byte IT at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 1. Raw mangoes - 4; 2. Salt to taste; 3. Oil - 4 tbspn; 4. Mustard seeds - 1/2 tspn; 5. Curry leaves; 6. Fenugreek powder - 1/2 tspn; 7. Garlic chopped - 5 tspn; 8. Greenchilli chopped - 4; 9. Red chilli powder - 1 and half tspn; 10. Kashmiri chilli powder - 1/2 tspn; 11. Turmeric powder - 1/4 tspn; 12. Asafoeitida powder - 1/4 tspn; 13. Water - 5 tbspn; 14. Vineger - 4 tbspn

Ingredients Serving: 10

1. Raw mangoes - 4
2. Salt to taste
3. Oil - 4 tbspn
4. Mustard seeds - 1/2 tspn
5. Curry leaves
6. Fenugreek powder - 1/2 tspn
7. Garlic chopped - 5 tspn
8. Greenchilli chopped - 4
9. Red chilli powder - 1 and half tspn
10. Kashmiri chilli powder - 1/2 tspn
11. Turmeric powder - 1/4 tspn
12. Asafoeitida powder - 1/4 tspn
13. Water - 5 tbspn
14. Vineger - 4 tbspn

Instructions

Wash and cut mangoes into small pieces.
To this add salt and mix well. Keep aside for 2- 3 hours.
In a kadai or in a pan, heat oil and splutter mustard seeds and some curry leaves.
Then add fenugreek powder and saute in low flame.
Add garlic and greenchilli and saute it for a seconds.
Switch off the flame, to this add red chilli powder, kashmiri chilli powder, turmeric powder and asafoeitida powder and mix well.
Turn on the flame and saute it in low flame till raw smells goes.
Now add water and vineger and boil it well.
Switch off the flame.
After cooling down, add mango pieces and mix well.
Check the salt.
Store this mango pickle in a glass bottle and close the lid tightly.
Note : - Add 1 tbspn sesame oil ( heat oil and cooled ) on the top of the pickle to avoid fungus. - Use a clean dry glass bottle or bharani to store pickle. Do not use steel or metal jars as the acidic nature of pickles may react with metal and become toxic. - You can store the pickles at room temperature initially for a few days , but refrigerate thereafter to prevent decay.

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