Tender Mango Pickle

Ingredients

• 500 gms Raw tender mangoes
• 75 gms Crystal salt
• 0.75 tbsp Mustard seeds
• 0.75 tbsp Fenugreek seeds
• 2.5 tbsp Kashmiri chili powder
• 1 tsp Turmeric
• 1 tsp Asafetodia
• 0.25 cup Sesame oil

Instructions

1. 1Wash and thoroughly dry the mangoes with a cloth to ensure no water remains. Layer the mangoes and crystal salt alternately in a bharani, repeating the process three to four times. Secure the mouth of the bharani with a cloth and set aside for three weeks.
2. 2After three weeks, open the bharani and strain the mangoes, reserving the salt water. Roast the mustard and fenugreek seeds separately, then grind them into a powder. Lightly roast the chili powder, turmeric, and asafetodia. Heat the sesame oil until it reaches a boil, then set aside.
3. 3Coat the mangoes with the roasted spice mixture. Gradually add the reserved salt water until a semi-thick gravy forms. Transfer the mixture to a glass bottle.
4. 4Pour the boiled sesame oil over the mango mixture and seal the bottle with a tight lid. This helps prevent fungal growth. Allow the pickle to mature for two weeks before use.