Mango Pickle

Homemade pickles are a great way to cut down sodium in diets. These are much better than the store-brought ones loaded with salt, preservatives, and oil.My husband and kids love to have pickle with every meal, so I started making pickles like garlic,Lemon, tomato and mango pickle in batches and now we are having them instead of our usual ones. This chopped mango pickle is my MIL version . I love this pickle with mixed rice varieties, particularly with briyanis,curd rice etc.The pickle should be salty when it is made, as time passes, the pieces soak the salt and it also increases shelf life.Here how i made it....

INGREDIENTS U NEED:

1.Mango pieces-3big
2.Red chilli -50gm (Dry under the sun for 1hr and grind into powder) or Red chilli powder -1/2cup
3.Mustard seeds-1tbs
4.Methi seeds-2tbs
5.Asafoetida-1/4tbs
6.Turmeric powder-1/2tbs
7.Seasoning-mustard
8.Sesame oil or any oil-2Cups
9.Salt as needed

METHOD OF PREPARATION:

• Wash the mangos and Cut into medium pieces and put it into a big storage container.
• Now In a pan fry methi seeds and mustard seeds and Grind to a powder. 
• In a bowl add grinded chilli powder,asafoetida,turmeric powder,salt,mustard methi powder and mix it together well.
• Meanwhile add little more oil in a pan once its hot add mustard seeds let it splutter then add the mixed powder and switch of the gas immediately and let it cool down for couple of hours.
• Once its cool down pour  this mixture into mango pieces and mix well and leave it for couple of days untill it leaves the juice.

NOTE:
    Store in the air tight container.This pickle stays for 6-10months 

GOES WELL WITH:

      Any rice especially Curd rice