Mango Pickle With Fenugreek
Ingredients
mangoes: 4 medium size
dry roasted fenugreek (methi dana): 2 tbsps
dry roasted mustard powder: 1 tbsp
chilli powder-: 2 tbsps
turmeric: 1/2 tsp
hing powder: 1/2 tsp
sugar: 1 tbsp
salt: appx. 2 tbsp
gingely oil: 1/2 cup
mustard: 1 tsp
Method
Peel the mangoes, and shred into 1/2 inch long pieces.
Heat oil in a kadai and add the mustard for tempering.
Remove kadai from fire. Add the mango pieces while the oil is hot.
Add all the other ingredients and mix. Let the mixture stand for
a night.
Place the mixture in the sun from the next day onwards for 3 days
continuously.
Keep stirring in between.
The pickle is ready to be served