Mango Pickle
Pickle is an inevitable part of Indian meals. And mango is the most common ingredient for it. A pickle is not considered to be healthy; but it’s a weakness for most of us. My husband love to eat pickle, and so do I. So instead of buying the oil flooded pickle from the store, I thought of making it by myself. This is pretty simple to do, and the oil usage is far too less than the ones we buy. I used just 2 tspns of oil for 5 bottles of pickle; I know it sounds too good to be true, but it’s the truth. So let’s check out the recipe.
Here it goes; 4 big Mango(raw) wash, wipe off the water and cut into small pieces, ginger( 4 inch long & 4 inch thick piece) chopped finely, 5 or 6 big cloves of garlic mashed, 20 green chilies chopped, salt -6tspns, vinegar 4tspns( if the mango is too sour add only 2tspn). Mix all the above ingredients together in a dry bowl cover it, and keep it refrigerated for 1day. The next day, fry 2tspn methi (fenugreek) seeds, 2tspn mustard seeds and 20 red chilies (preferably Kashmiri chilies) in 1 tspn gingelly (sesame) oil. Fry them in medium heat until the mustards are spluttered and the methi turns reddish. Let them cool down; meanwhile boil 2 cups of water with 1tspn turmeric powder and cool it. Then grind the fried stuff using the turmeric water, into a fine paste. Add the paste to the refrigerated mango pieces and mix well. Fry 1 tspn mustard seeds, few curry leaves and few pieces of red chilies in 1 tspn gingelly(sesame) oil, once the mustards are spluttered add a pinch of asafetida and pour it into the pickle and mix well. Keep them in room temperature for 2 days for the pickle to blend together; and then it’s ready to go.
Tips: 1. All the ingredients must be wiped before cutting, and wipe your knife and cutting board too.

2. Keep the pickle refrigerated, and always use a dry spoon to serve them.
3. You can make lime pickle using the same recipe, just take 1tspn methi seeds instead of 2; and keep the lime in boiling water for 1 minute, and then cut them.