Methia Nu Achar
|Mangoes||20 Large (Hard-Seeded Variety)|
|Fenugreek seeds||3⁄4 Kilogram, dry roasted and coarsely crushed|
|Mustard seeds||2 Tablespoon, coarsely crushed|
|Turmeric powder||3 Tablespoon|
|Chili powder||300 Gram (Or Less To Taste)|
|Garlic pod||1 , ground without water or in vinegar|
|Sea salt/Rock salt||150 Gram|
|Sesame seed oil||3⁄4 Liter|
|Mustard oil||3⁄4 Liter|
Wash, dry completely and cut mangoes through the seed into medium-sized pieces.
Rub with salt and keep aside for two hours.
Drain out water, mix with garlic and all spices except mustard seeds.
Leave for four hours.
Heat both oils in a large pan, with lime cut in half.
When hot, remove from fire.
Remove lime and cool oil.
Add mangoes and mustard seeds.
Allow to cool completely and store in glass jars.
This pickle will keep for one year.