Mango Pickle

Ingredients:

8 medium- Raw Mangoes

1 tsp. Mustard seeds

1 tsp. Cumin seeds

15- Black Pepper Corns

10- Red Chili

A pinch of Turmeric powder

½ tsp. Ajwain / carom seeds

2 cloves- Garlic

5 tsp. Salt

3 tsp. Oil

1 tsp. Mustard seeds

3 cloves- Garlic

10-12 Curry leaves

Method:

1. Cut the mangoes in to small cubes and soak it in salt for 2 days.

2. After 2 days dry roasts the mustard seeds, ajwain / carom seeds and cumin seeds until they start spluttering.

3. Dry roast the black pepper corns for 1-2 minute.

4. Dry roast the red chili for about 2-3 minutes. Roast all the spices separately, make sure spices do not burn.

5. Allow to cool for 10 min then make powder out of it.

6. At the last stage add garlic and make fine paste. Do not add the water.

7. Mix the cut Mangoes with spice mixture. Boil 3-4 tbsp. of water then bring it down to room temperature and add to the mangoes. Adjust the salt if necessary.

8. Heat oil in a pan add 1 tsp. mustard seeds.

9. When they start to spluttering add 3 cloves of garlic and curry leaves. Allow to cool for 30 minutes.

10. Add it to the mangoes and mix it well. Then transfer into a dry air tight jar, ready to serve.