Cubed mango pieces - 1¼ cup
Mustard Seeds - 2 tbsp
Fenugreek seeds - ½ tsp
Red Chilli Powder - 3 tbsp.
Salt - 1½ tsp
Garlic cloves - 4
sesame oil - 3 tbsp
Dry roast methi seeds till they begin to smell good. Transfer these to a plate. To the same hot pan, add oil and allow it to warm up. Set aside to cool completely.
Powder mustard and methi seeds in a blender to a fine or coarse powder to suit your liking. A fine powder needs less oil for the pickle.
Wash mango. Chop them to slightly large cubes. Smaller pieces tend to turn very soft and mushy when stored for more than a week finely chopped it as well. They turn soft and add volume to the gravy.
To a large bowl, add mango cubes, chili powder, mustard methi powder, salt and lightly crushed garlic cloves.
Add oil from step one. Ensure it is cool before adding to the mixture.
Mix everything well. The mixture looks dark and dry.
Cover it and set aside in a dry place for 24 hours.
After 24 to 28 hours, mango releases moisture or juice. Mix well. Check for salt, if needed add little more and mix well. You will get to see this yummy hot spicy mango pickle ready.
Store it in a glass or ceramic jar. Do not use plastic jars for storing pickles, the taste of the pickle changes and it is unhealthy to use plastic containers for storing pickles.