Garlic 15 – 20 pods
Raw Mango 1 cup chopped
Red Chile Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Fenugreek Seeds 1/2 tsp
Turmeric Powder 1/2 tsp
Sesame Oil as required
Method of preparation:
Peel all the garlic pods and keep aside.
Wash, clean and cut the raw mango along with the seed into big chunks.
Black mustard seeds are ground into fine powder with a pinch of salt (without salt ground powder can turn bitter in no time).
In a mixing bowl, mix garlic pods, raw mango chunks, red chile powder, black mustard seeds powder, fenugreek seeds, turmeric powder and salt toghether with few tbsps of sesame oil.
If the mango is not sour enough, reduce the quantity of salt. Taste the pickle and adjust the seasonings before following the below steps.
Then transfer all the mixed ingredients to a clean jar.
Leave the jar for 3 days and on 4th day add more sesame oil until all mango chunks are completely soaked.
Seal the jar with a muslin cloth and leave it 5 – 15 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (water spoils the pickle), the pickle stays for years.
Notes: If you already have mango pickle made, add few garlic pods into the pickle and leave it for 3 – 5 days for the garlic pods to absorb the juices. Use as required.