Mango Pickle

Ingredients :

• Mango                         - 12kg
• Chilli powder                - 8cups
• Ground mustard           - 4cups
• Salt                             - 2kg
• Fenugreek heated and powdered                      - ¹/₂cup
• Asafoetida sauted in gingelly oil and powdered  - 4dsp
• Gingelly oil (boiled and cooled)                         - 16cups
• Sodium benzoate                                              - ¹/₄tsp

Method : 

Clean the mangoes and cut each into 8 pieces without the removing the skin. Keep it in sunlight for one day. Mix all the ingredients except sodium benzoate. Keep for sometime and take ¹/₂cup gravy oozing from the mixed ingredients. Add sodium benzoate in it and mix with the pickle. Store the pickle in mud vessels. 

Note : The oil should be seen on top. This pickle can be stored for a year.