Stuffed Mango Pickle

Ingredients

• • Round mango (small) - 2 liters
• • Coriander seed - 50 grams
• • Mustard seed - 50 grams
• • Fenugreek - 2 teaspoons
• • Red chilly powder - 100 grams
• • Salt - 200 grams
• • Turmeric powder - 1 teaspoon
• • Asafoetida powder - ½ teaspoon
• • Oil - ½ liter

Method

• 1. Wash Mangoes well and spread over a cloth for few hours to dry up excess moisture. Slit lengthwise into two from top till half way through, then slit into three. So that mango remains whole.
• 2. Spread coriander seeds, mustard, fenugreek under hot sun, and powder it together. Add salt, Red Chilly powder, turmeric powder, asafoetida powder to that and mix well.
• 3. Stuff this powder in mangoes and keep aside.
• 4. Keep all the mangoes in a dry bottle or jar. If any powder is remaining, sprinkle on top of that.
• 5. Keep closed until next day.
• 6. Salt dissolves completely and water oozes out from the mangoes.
• 7. Next day heat oil and allow to cool thoroughly.
• 8. Pour on top of the mangoes and mix well.
• 9. Mix daily once, for 10 days.