Mango Pickle

Mango, the king of fruits , is my favourite fruit. As the mango season starts, I stop taking bed tea. I rather have bed mango. I have mangoes before and after every meal and in between meals.:)!

Here is a way to keep and eat mango when the mango season is out. I hope you will also enjoy the recipe as much I enjoy. If you are not confident about the of life of your pickle, just add the preservative. It won't change the taste.

Ingredients:

1 kg raw mangoes

2 tbs red chilli powder

¼ tsp haldi powder

½ tsp methi seeds

¼ tsp mustard

¼ tsp hing

¼ tsp kalonji

¼ cup salt

¼ cup sarson ka tel (mustard oil)

Food preservative (optional)

Method :

* Slice mangoes into small pieces after removing the skin.  Mix salt and haldi.Keep aside .

* Put red chilli powder to the mangoes and mix it properly.

* Roast methi seeds and dry grind it and keep it aside.

* Heat oil in a pan, and put mustard, and hing and let it cool.

* When the above oil cools down to room temperature, mix it with the mango,salt, chilly powder , kalonji and put the roasted methi powder.

* Add a pinch of food preservative. It saves your pickel from getting spoilt from any infections.

8 Keep in sunlight for few days.....and lo, your self made achar is ready to be on your dining table..get ready to have compliments !!!!

PS: If you are on budgeted time, get Achchar ka masala from the market, a pinch of food preservative, mustard oil and mix with the cut mango pieces. Keep in sunlight for a few days.