Mango - 2
Mustard powder - 21/2 tbsp
Chili powder - 1 1/2 tbsp
Coriander powder - 11/2 tbsp
Salt - 2 tbsp (If needed can add more)
Turmeric - 1/2 tbsp
Fenu greek seeds powder - 1tbsp
Mustard seeds - 1/2 tbsp
Curry leaves - 5 count
Red chili dry - 5 pieces
Hing - a pinch
Cumin seeds - 1/2 tbsp
Oil - 1 cup
1-First cut the mango into small cubes with skin by wiping out the moisture from it and remove the seed.
2-Then take a pan add oil heat it and add the tempering and saute for a min and cool it .
3-Now take a wide container and add the masala's and mix well good. Then add the cooled off oil tempering in it and mango pieces and mix well. Taste a little and if u fell any thing is less u can add little bit.
4-Now let it sit for whole night. Keep mixing in the process of marination time.
*Adding tempering is u r choice. Avoiding that is also tastes good.
*Don't add the hot oil. It may spoil your pickle.
*This pickle can stay for 1 month.
*Don't forget to store in a refrigerator .