Ingredients
Mango pieces -1/2 kg
Jaggery - 250 gm
Red chilli powder - 4 tbl.sp
Yellow mustard seeds - 3 tbl.sp
Fenugreek seed powdered - 2 tsp
Asafoetida/hing - 1 tsp
Turmeric powder - 1 tsp
Salt - 3 to 4 tbl.sp
Sesame seed oil - 200 gm
Method
Wash raw mangoes, cut into small pieces and let it dry on a cloth over night.
Dry roast fenugreek seed and make a powder of it.
Next day, mix all the ingredients given in a bowl with a dry spoon.
Take a dry glass jar and fill pickle into it. Close the lid tightly.
Keep it in sun for next three days. With the help of a dry spoon mix it once in a day.
On third day, the pickle is ready to serve.
