Mango Pickle

• Cut the mangoes into small pieces, add salt and keep it aside for 2 hours.
• 4 mangoes
• 2 tbsp salt

• Heat oil, add mustard seeds, curry leaves.
• 4 tbsp gingerly oil
• 1 tsp mustard seeds
• 1 string curry leaves

• Add  crushed fenugreek and mustard into it.
• 1 /4 tsp of fenugreek seeds 
• 1/4 tsp mustard seeds

• Add garlic and chili (optional)
• 5 cloves of garlic chopped
• 1 green chili optional

• Turn the heat off.
• Add turmeric, chili powder and kastoori methi
• 1/4 tsp tumeric
• 2 tbsp red chili powder
• 2 tsp kastoori methi.  

• Add asafoetida powder and fenugreek powder.
• 1/4 tsp asfoetida powder
• 1/4 fenugreek powder

• Add vinegar and water and boil. 
• 5 tbsp vinegar
• 1/2 cup water

• Once cooled the mix add into the mango.
• Heat a tbsp of gingerly oil and then pour on top

Enjoy Cooking

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