Mango Pickle

There are many ways to prepare Mango pickle, however certain basics need to be ascertained prior making. 
• Type of Mango• Quantity• Storage• Period
There are few simple ways to prepare a good mango pickle and here I opt for a short period of time. 
• Ingredients required:
• Raw Mango medium size 6 nos• Fenugreek seeds 1 tbsp• Mustard seeds 2 tbsp• Asafoetida 1 tbsp• Rock salt as required• Turmeric powder 1 tsp• Fried Red chillies 10 nos• Sesame oil 1cups• Curry leaves 3 sprigs
Wash mangoes and pat dry or air it out so as there is no water content present in it. Cut mangoes in 1″ length dice. Add rock aslt and mix thoroughly. Spread it on a baking tray, cover it with a muslin cloth and sun dry for about 3 to 4 days depending on sunlight. Ensure every day, it’s tossed for all all pieces to get dried. 
Heat a pan on medium flame. Add dry chillies,fenugreek seeds and dry roast. Once the chillies starts swelling, and roasted aroma starts releasing, put off the flame and allow it to cool. Once it’s cold, grind it along with turmeric powder, asafoetida and rock salt. Keep in mind, salt is added to mango pieces therefore only required quantity of salt to be added along with spices while grinding. 
Now heat a wok. Pour a tbsp of oil. Once the oil is hot, add the mustard seeds and curry leaves and wait for mustard seeds to sputter. Add now  mango pieces and the grounded spices and mix well and let the wok be over medium flame for about 5 minutes. Put off the flame and once it’s cold, store it in airtight glass jars or clay pot. Before storing,  heat the remaining oil in a pan over medium flame, and allow it to cool. Once it’s cold, pour the oil over the mango and keep it in dark area. Never use any wet spoon while taking it from jars. Use only dry and clean spoon at every usage. 
Happy Cooking!