Mango Pickle

Ingredients :

• Mangoes : 2 or 3 ( I used to small mangoes )
• Red chilly powder : 1 small cup
• Salt : 1 small cup
• Methi / Fenugreek powder : 2 table spoons ( if you can't find the fenugreek powder in the market then dry roast about 2 table spoons of fenugreek and powder them finely, fenugreek powder is supposed to take away the extra sourness of the mango )
• Mustard / Rai powder : half cup ( rai or mustard powder adds the thickness and taste to the pickle but also remember that it adds heat to the body. so I recommend not using too much of it )
• Garlic : 10 - 12 cloves of garlic
• Hing / Asafoetida : 1 teaspoon
• Oil : 1/4 cup

Procedure :

• Cut the mangoes into small pieces as shown in the picture by discarding the seed, whether it be the hard seed or the soft seed and add all the ingredients to it except oil and Asafoetida and mix it well.
• Now heat oil and add Asafoetida to it.
• Let the oil cool and then add it to the mango mixture and mix it well. If the oil is added when it is hot, there is every chance for the pickle to get spoiled soon.

I suggest that you let the pickle marinate for half day after you make it. The sourness of the mango is taken by the pickle gravy and adds taste to it.

You can also make the pickle without Gralic and it would taste equally good. One thing to remember is, add less of mustard and fenugreek powder when adding garlic. Otherwise, the garlic's taste would be taken by those two.