Mango Pickle (Punjabi)
|Raw mangoes||1 Kilogram|
|Red chili||25 Gram, ground|
|Methi seed||25 Gram|
|Onion seed||2 Teaspoon|
|Mustard oil||2 1⁄2 Cup (40 tbs)|
Remove the stones and cut the mangoes into big pieces.
Rub all the ground spices salt, red chillies, mustard oil and turmeric on mango pieces.
Put in a jar and keep it for two days in the sun and shake daily.
Then pour the rest of the oil and leave for 15 days but not in the sun and shake it every other day.
Serve after 20 days.
This pickle can be kept for one to two years.
Be careful to keep mango pieces covered with oil.