Ø 2.5 kg hard green mangoes
Ø 1.5 kg oil
Ø 100 gms whole green chillies
Ø 3 tblsp turmeric pwd
Ø 100 gms ginger, peeled and sliced
Ø 125 gms garlic, peeled and sliced
Ø 200 gms chilli pwd
Ø 125 gms cumin seeds, coarsely powdered
Ø 6 tblsp salt
Ø 1 tblsp fenugreek seeds, coarsely ground
Ø 2 tblsp aniseed
Rinse and dry raw mangoes, cut into quarter or into small pieces as needed. Mix 1 ½ tblsp turmeric powder and 2 tblsp salt and apply on mangoes and set it aside for a day. Now add green chillies, ginger, garlic and mix. Let it remain as it is for another day. Now heat the oil in a pan and add aniseeds, mustards and fenugreek. Now take it off the flame and cool. Add salt, turmeric, chilli, coriander, cumin seed powders. Stir the dried mangoes. Fill in the pickle in a jar and use after 15 to 20 days. It can last for one whole year.
