1 kg raw firm mangoes, chopped in chunks
200 gms crushed mustard seeds
200 gms fenugreek seeds
Salt as per taste (approx 150 gms)
2 tbsp turmeric
1/4 cup Red chilly (as per taste)
2 cups mustard oil
Place mango chunks in a jar and put some salt and 1/2 of the turmeric in it. Shake the jar so the pieces are evenly coated. Keep aside.
Shake this jar in a pendulum motion every 7-8 hours, for 2 days.
On the second day, soak methi separately, keep it overnight.
On third day, drain water from methi.
Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes, Retain the drained water. In this water, put the soaked Methi seeds for about 2 hours so that the essence of the mango enters the fenugreek seeds, rendering it a sour and salty taste. Meanwhile Pat dry the mango chunks, and dry in sun for 4-5 hours on a towel. Now, drain the methi and dry them completely with the towel.
Mix all the ingredients except the mango chunks
Heat oil very well till smoky. Let it cool. In half the oil, add the mixed ingredients and then add mango chunks Mix it well, so all chunks are coated with the masala.
Transfer to a clean jar and press down lightly. Pour remaining oil on top, oil should cover the pickle.
Allow to marinate for 10 days before using.
Take out in small quantities for use in a small glass jar. The main jar should always have a layer of oil floating on top. Add more oil if required, but remember the oil should be first heated and then cooled.
Shelf-life: More than a year