Ingredients:

• 3 medium size raw mangoes

• 1 tbsp sauf (fennel seeds) roughly grinded

• 1 tsp methi (fenugreek seeds)

• 1 tsp kalonji (onion seeds )

• 1 tsp grinded mustard seeds

• 1/4 tsp asefodita

• 1 tsp turmeric powder

• 1 -2 tsp chilli powder

• salt as per taste

• 1/4 cup mustard oil

Method:

1. Peel , wash , dry and grate the mangoes into thick strands.

2. Heat the mustard oil and let it cool.

3. Take a dry bowl add all the above ingredients with the grated mangoes and mix well . Then pour the oil and mix again.

4. Store the pickle in a dry glass bottle and give it a stir once a day. The pickle will be ready in a day or two.

5. For longer shelf life keep it in the refrigerator .

Enjoy this spicy and tangy mango pickle with your lunch and dinner.

Note: When preparing any pickle use dry spoons and vessels and ensure your hands are also dry.