Salt Mango Pickle

Ingredients :

• Medium size salt mango    - 100nos
• Gingelly oil                        - 1cup
• Mustard                             - ¹/₄cup
• Fenugreek                        - 2dsp
• Turmeric powder               - 1dsp
• Dry chilli split into 2 pieces  - 25nos (without seeds)
• Red chilli powder              - ³/₄cup
• Asafoetida sauted in 
  gingelly oil and powdered - 3dsp                       
• Salt                                   - ¹/₂kg

Method :

Heat 1cup gingelly oil and season the mustard and fenugreek. Add turmeric powder and dry chillies and saute in a low flame. Remove from fire and add all the other ingredients, except mango. When cool, apply the masala on the mangoes and store them one above the other in a dry mud vessel. Pour boiled and cooled water. The water level should be above the mangoes. This pickle can be used after 4 or 5 days.