Ingredients:

• 2 large raw mangoes
• 2 tablespoons mustard seeds
• 2 tablespoons fenugreek seeds
• 1 tablespoon fennel seeds
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder (adjust to taste)
• 1 tablespoon salt (adjust to taste)
• 1 pinch of asafoetida (hing)-it’s a secret of Pickle flavored
• 4 tablespoons mustard oil (or any vegetable oil)
• Clean, dry glass jar with a tight lid

Instructions For Tangy mango Pickle Preparation:

1. Prepare the Mangoes:
   • Wash the mangoes thoroughly and dry them completely.
   • Cut the mangoes into small, bite-sized pieces. Discard the seeds.
2. Dry Roast and Grind Spices:
   • Dry roast mustard seeds, fenugreek seeds, and fennel seeds separately until they release their aroma. Let them cool down.
   • Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
3. Mix Spices:
   • In a bowl, mix together the ground spices, turmeric powder, red chili powder, salt, and a pinch of asafoetida.
4. Coat Mango Pieces:
   • Take the mango pieces in a mixing bowl and coat them well with the spice mixture. Ensure all pieces are evenly coated.
5. Store in a Jar:
   • Heat the mustard oil in a pan until it starts smoking. Turn off the heat and let it cool slightly.
   • Pour the cooled oil over the mango and spice mixture. Mix well.
   • Transfer the pickle into a clean, dry glass jar. Press down the mango pieces to remove any air gaps.
   • Ensure the pickle is submerged in oil. Add more oil if needed to cover the mango pieces completely.
6. Fermentation:
   • Close the jar tightly with a lid.
   • Keep the jar in a warm and dry place for about 2-3 days to allow fermentation. Shake the jar gently once a day to distribute the spices evenly.
7. Enjoy:
   • After 2-3 days, your mango pickle will be ready to eat! It can be stored at room temperature for several weeks. Refrigerate once opened.
8. Serve:
   • Serve your Tangy mango pickle as a condiment with rice, bread, or any Indian meal.