Classic Mango Pickle

Instructions

1. 1

   Wash the raw mangoes thoroughly and pat them dry with a clean cloth. Ensure there is no moisture left on the mangoes.

2. 2

   Cut the mangoes into small cubes, discarding the seed.

3. 3

   In a dry pan, roast the mustard seeds, fenugreek seeds, and fennel seeds until they are aromatic. Allow them to cool and then grind them coarsely.

4. 4

   In a large mixing bowl, combine the mango cubes, ground spice mixture, red chili powder, turmeric powder, and salt. Mix well to ensure the mango pieces are well coated with the spices.

5. 5

   Heat the mustard oil in a pan until it reaches its smoking point, then let it cool slightly.

6. 6

   Pour the cooled mustard oil over the mango and spice mixture. Mix thoroughly to ensure everything is well combined.

7. 7

   Transfer the pickle to a clean, dry glass jar. Press down the mixture to remove any air pockets.

8. 8

   Seal the jar tightly and place it in a sunny spot for about 7-10 days, shaking the jar daily to mix the contents.