Raw Mango Pickle

Ingredients 

• 5 raw mangoes, cut into 1 inch cubes
• 1/4 teaspoon fenugreek seeds (methi dana)
• 2 tablespoons split mustard seeds (rai ka dal)
• 1 cup oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon asafoetida
• 3 teaspoons red chilli powder
• 1 teaspoon turmeric powder + to sprinkle 
• Salt as required 

Method

1. Dry roast fenugreek seeds and rai ka dal till fragrant.
2. Heat oil in a non-stick pan. Add mustard seeds and sauté till they splutter.
3. Add asafoetida, chilli powder, turmeric powder, salt and roasted spices and mix well. Remove from heat and set aside to cool.
4. Spread mango cubes on a tray. Sprinkle some salt and turmeric powder on top, mix well and set aside for 4 hours.
5. Transfer mango pieces into a bowl. Add spiced oil, mix well. Transfer the pickle into a porcelain container and cover tightly with a muslin cloth. Set aside for 4-5 days.
6. Serve or store.