Mango Pickle Maharashtrian Style
Ingredients: Raw Mango - 6 nos Mustard powder - 1 cup Mustard seeds - 2 tbsp Fenugreek powder - 1/2 cup Turmeric powder - 2 tsp Red Chilly powder - 1 cup Asafodeita - 1 1/2 inch piece Crystal salt - 1 1/2 cup Gingely Oil - 2 cups Method: Wash and wipe mangoes. When dry cut them into small cubes. Heat the 2 cups of oil in a pan, add mustard seeds and turmeric powder to it. When the mustard seeds splutter remove from flame and let it cool. Fry asafodeita in 1/2 tsp of oil and when cool grind it to a fine powder. (Instead 4 tbsp of powdered hing can also be used). In a shallow bowl mix chilly powder, fenugreek powder and mustard powder. Add the cool oil and make a fine paste of it. Add the mango cubes to the paste. Roast the salt in dry pan and add it to the mango. Mix thoroughly. Transfer the pickle to an air tight container. Sprinkle 1 tbsp of salt on it and seal it. This pickle can be used for about a month or two. Care should be taken that clean spoon without any w