Mango Pickle

Let's Cook

1. Step 1.

   Grind the fenugreek seeds in a pestle and mortar until they form a coarse powder. Set aside.

2. Step 2.

   Wash the raw green mangoes in cold water, then dry them thoroughly with a paper towel, ensuring no moisture remains. Using a sharp knife, chop the mangoes into bite-size chunks.

3. Step 3.

   Place the chopped mangoes in a large bowl. Add the ground fenugreek seeds, split mustard seeds, chilli powder, ground turmeric, asafoetida, and rock salt. Mix well with a clean spoon, ensuring the mango pieces are fully coated in the spice mixture.

4. Step 4.

   Transfer the spiced mango mixture into a sterilised glass jar, packing it in firmly.

5. Step 5.

   In a large pan set over medium-high heat, add the mustard oil and heat until it just starts to smoke. Remove from the heat and allow the oil to cool completely.

6. Step 6.

   Once the mustard oil has cooled, pour it over the pickle mixture in the jar, making sure the oil comes at least 5 cm (2 inches) above the top of the pickle. Fasten the jar tightly with the lid.

7. Step 7.

   Place the jar in a quiet corner of the kitchen for 10–12 days, stirring every 2 days with a clean spoon, until the mango becomes tender and gives slightly when pressed.

8. Step 8.

   Once the pickling process is finished, store the jar in the refrigerator for up to 2 months.