PUNJABI MANGO PICKLE

Ingredients:
Raw Mangoes - 5 kg
Salt - 750 gm
Turmeric - 100 gm
Red chilli powder - 250 gms
Aniseed - 250 gms
Fenugreek seeds - 100 gms
Onion seeds - 20 gms
Mustard oil - 1 kg

Method:

• Wash the mangoes in two or three changes of water. Dry with a clean cloth. Cut each mango into eight pieces and remove he seeds. Wipe with a cloth once more to remove any remaining moisture.
• Clean aniseed, fenugreek and onion seeds and dry them thoroughly in the sun. then crush coarsely and mix with salt, chilli powder and turmeric.
• Mix the masala with small quantity of oil.
• In a pickle jar, put alternative layers of the masala mixture and the mango pieces. Keep the pickle jar in the sun for 2-3 days. On the fourth day open the jar and mix well. Pour the remaining oil on top. It should cover the mango pieces completely.
• Once again the jar should be kept in the hot sun for 2 days.
• This pickle keeps good for 2-3 years.