4-5 raw mangoes
1/4 litre mustard oil
2 tablespoon mustard seeds
3 tablespoon methi/fenugreek seeds
3 tablespoon turmeric powder
3 tablespoon red chili powder
2 tablespoon black pepper seeds
3-4 tablespoon fennel seeds/saunf
2-3 tablespoon salt
Wash the raw mangoes and let them dry completely.
Chop the raw mangoes into small pieces and let them dry in the hot sun for 3-4 hours.
Dry grind all the seeds like fenugreek seeds,fennel seeds,mustard seeds and black pepper seeds into a course powder. Keep this powder aside.
In a kadai, add half of the above mentioned oil. Let it heat for sometime. Once it heats, switch off the gas. Once the oil cools, add salt. Then add the powders. Then add the chopped raw mangoes. Mix well. Transfer the contents to a glass jar. Add the remaining oil. The oil should be added in such a way that it covers atleast 1- 1 and 1/2 inch above the pickle contents in the jar.
Keep the pickle in hot sun for 2 days by covering with a soft cloth.
When you add the remaining oil, make sure that it is 1 inch above the contents of the jar i.e. the pickle.
Let the pickle marinate for atleast a 4-5 days before you start eating it.
If you make large quantities of this pickle add a pinch of sodium benzoate which is a preservative. I don’t prefer adding any preservatives to my jams and pickles, but if you want it to last for a long time you can go ahead.