Slice the top tip of the Mango and if it is light yellowish in colour it is best to make pickle
If it is plain white then the pickle wont give you the perfect taste
Taste the skin of the raw mango. If it is bitter you can peel the skin of the mango
Slice the mangoes really small
Dont wash the mango after it is cut.
have sliced 4 mangoes here.
Add 2 tsp of salt
Mix well and keep aside for 2 hrs
Take a heavy bottom vessel
Add 4 tbsp Gingelly Oil
Once the oil is hot Splutter the mustard seeds
Add One string of curry leaves
Lower the flame
1/4 tsp Fenugreek seeds and 1/4 tsp Mustard seeds crush to corse powder form.Add this powder when the mustard seeds splutter well
Add 5 cloves of garlic(optional)
4 green chillies cut in small bits
Turn off the heat
Then add 1/4 tsp turmeric
1 1/2 tbsp of  red chilli powder
2 tbsp kashmiri chilli powder
Mix well then put the flame to low
Then add 1/4 tsp Asafoetida powder
2 more pinch of Fenugreek powder
Mix well till the raw smell fades.Keep the flame on low itself
Add 5 tbsp vinegar (according to the sourness of the mango )
1/2 cup luke warm water
Let it boil. You can increase the flame now
Turn off the heat once it is boiled and rest it for 5 mins
Never cook after adding the mangoes.
Once this sauce is cooled down add the sliced mangoes
Mix well
Taste the salt.Adjust accordingly
Once the pickle is really cold you can move it to a pickle jar/bottle
The container should be dried well before adding the pickle.
Heat some Gingelly oil . Cool it and then pour it on top of the pickle for avoiding any discoloration on the top
Keep the Pickle away from water for a larger shelf life
Dont keep the spoon in the pickle and store it.Try using wooden spoons for serving pickles
Adjust the spice level according to ur preference .. Adding water won't spoil ur pickle ..dont worry abt that :)
So try this yummy d easy pickle and send me ur feed back
