Mango Pickle, is the most common Indian pickle made during the summer season. There are many versions to prepare mango pickle, this variety of pickle is from Andhra Pradesh. Everybody tries to make different variety of food with mango in summer but never miss to make pickles. So, here’s an easy way to make pickle to spice up your meal.
2 Large Raw Mango 2 Large, 1/2 Cup Kala Channa, 2 tbsp Salt, 1 tbsp Mustard Seed Powder , 3 tbsp Red Chilli Powder, 1/2 tsp Fenugreek Seeds, 1/4 tsp Asafoetida, 1 1/2 Cups Sesame Oil,
How to Prepare:
Wash and dry the Mangoes. Cut the Mangoes removing the seed. Spread the cut Mangoes and allow them to dry completely. Now, in a bowl add all the dry spices (salt, turmeric powder, chilli powder, asafetida, Mustard powder, fenugreek powder) and mix well. Add the cut Mangoes and kala channa and mix well. Then, add the sesame oil, mix, cover and set the jar out in the sun for 15-20 days. Mix the pickle daily.
Heat 2 tbsp of oil and splutter 2 tbsp of mustard seeds. Remove from flame, allow the oil to cool and add it to the pickle. I have did this in my recipe here. This step is optional, you can skip it.
Oil should float on the top to prevent spoiling of the pickle.