Mango pickle recipe

  Here's a recipe for mango pickle:

Ingredients:

- 2 to 3 large raw mangoes

- 1/4 cup mustard oil (or any vegetable oil)

- 2 tablespoons mustard seeds

- 1 tablespoon fenugreek seeds

- 1 tablespoon fennel seeds

- 1 tablespoon nigella seeds (kalonji)

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust according to your preference)

- Salt to taste

Instructions:

1. Wash the mangoes thoroughly and pat them dry. Cut the mangoes into small pieces or thin slices. Discard the seeds.

2. In a dry skillet, roast the mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds for a few minutes until fragrant. Remove from heat and let them cool.

3. Once cooled, grind the roasted seeds into a coarse powder using a spice grinder or mortar and pestle.

4. Heat oil in a pan on medium heat. Add the ground spice mixture and cook for a minute until the spices release their aroma.

5. Add turmeric powder, red chili powder, and salt to the pan. Mix well.

6. Add the mango pieces to the pan and stir to coat them evenly with the spice mixture.

7. Cook the mangoes on low heat for about 10-15 minutes until they become soft and the flavors meld together. Stir occasionally to prevent sticking.

8. Turn off the heat and let the pickle cool down completely.

9. Transfer the pickle to a clean, dry glass jar and close the lid tightly.

10. Place the jar in a cool, dark place for about 2 to 3 days to allow the flavors to develop. Shake the jar gently once a day.

11. After a few days, your mango pickle will be ready to eat. It can be stored in the refrigerator for several months.

Enjoy your homemade mango pickle with rice, roti, or any other meal of your choice!