This style of mango pickle is prepared in the state of Andhra pradesh
ingredients and quantities are listed in the description box
these are
virgin mustard oil. this has been heated till it starts smoking, to remove its raw taste then kept for cooling
mangoes, washed, wiped dry, then chopped into small pieces and dried overnight under a fan
Discard the seeds & the thin black seed coat in the hard shell as well. ensure the mangoes are totally dry before making the pickle else the pickle will go bad soon
red chilli powder
turmeric powder
asafoetida granules
mustard seeds
fenugreek seeds
rock salt. you can use table salt instead
crushed garlic cloves
in  a non stick pan dry roast the fenugreek seeds till they become a shade darker on low flame stirring constantly
remove to a plate and let them cool down completely
now roast the mustard seeds till it just changes color on low flame stirring constantly. this should take about a minute
transfer this to a plate as well & let cool completely
when both the fenugreek seeds & mustard seeds have cooled down grind them coarsely
here they are coarsely ground
now take a large bowl and add all the dry spices & salt. mix well
add the crushed garlic & mix well again
add the mango pieces and mix  till the spice mixture gets coated on the mangoes
you can use a spoon to mix the mangoes if you wish
pour the cooled mustard oil and mix thoroughly
the mangoes are well coated with the pickle masala. transfer to a clean, dry jar and cap it tightly
expose the pickle jar to sunlight for 4-5 days. shake it well twice a day everyday
do try making this mango pickle and share your experience
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