1 kg raw Mangoes (Aam)
150 grams Salt (Namak)
30 grams Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds
6 teaspoons aniseed
15 grams Onions seeds (Kalonji)
7 grams Turmeric (Haldi)
2 1/2 cups Mustard Oil (Sarson Ka Tel)
How to make mango pickle (punjabi):Remove the stones and cut the mangoes into big pieces.
Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on mango pieces.
Put in a jar and keep for two days in the sun and shake it daily.
Then pour rest of the oil and leave for 15 days but not in the sun.
Shake it every other day.
Serve after 20 days.
This pickle can be kept for one to two years.
Be careful to keep mango pieces covered with oil.
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