Ingredients-
Raw green mangoes big – 1 kg (6 cups) (available usually in April)
Rock salt – 200 grams (1 cup ) powder it.
Red chilli powder 200 grams ( 1 cup )
Mustard powder ( lightly roast the mustard and powder it in a mixer grinder)- 200 grams (1 cup)
Fenugreek seeds ( methi seeds) very lightly roasted- 1 fistful / 1.5 tablespoons
Asafoetida ( hing) – 1 tablespoon
Til oil ( sesame oil) – 250 ml (1-1.5 cups)
Procedure
Wash and dry the mangoes well.
Chop them into big chunks and discard the seeds.
Take a big vessel and mix together the oil, chili powder, methi seeds, mustard powder , hing and salt.
Now add the mango pieces and mix well.
Transfer it into a ceramic , glass or plastic container , close it and allow to rest for a few days .
Your pickle is now ready to be eaten with rice, dosas, parathas etc.
By Meera Sridhar
Simple home cooking 