Mango Pickle Recipe Ingredients:
- Raw mango – ½ kg
- Fennel seeds – 2 tablespoons
- Nigella seeds – 1 tbsp
- Fenugreek seeds – 2 tablespoons
- Red chilli powder – 1 teaspoon
- Turmeric powder – 1 teaspoon
- Salt – 3 tablespoons or as per taste
- Mustard cooking oil – 1½ cups
Instructions:
- To make mango pickle, wash and clean the raw mango and cut it into pieces.
- Put it in a plate or a big pot and keep it in the shade for a while so that the mango pieces get dry properly.
- Now, heat the mustard oil in the pan, turn off the gas and when the oil cools down, add Nigella seeds, fennel seeds, fenugreek seeds and mix properly.
- Add chopped and dried mango, red chili powder, turmeric powder and salt to the prepared spices and mix.
- Transfer the spicy mango pickle in the jar and keep it in sunlight for 3 to 4 days for mango pickle to get soft.
- Serve tasty and tangy mango pickle with meals.
Notes:
- Make sure that the pickle is always immersed in oil.
