Mango Pickle

Wash mango in fresh running water thoroughly. Pat dry mango with a kitchen towel and Also keep it in the sun for 30 minutes.

Now chop it in small pieces. I usually get it chopped from a vegetable vendor. As it is chopped with its seeds.

Clean the jar nicely and it should be fine to keep it in sun for 1 hour before filling it with pickle.

Then remove soft white seeds from chopped mango pieces.

Now keep all mango pieces in a mixing bowl. Add all dry masale ingredients and 5 tb spoon mustard oil and mix with hands.

Make sure each and every piece is coated well with masala and oil.

Fill it in The container and add sugar and vinegar. Mix it well and keep it in the sun for 1 hour.

Keep this jar every day in sun for 1 hour for 3 days. Keep mixing it every day by rotating the jar 2-3 times every day. Now add mustard oil over it. Make sure the pickle is all dipped in oil.

It can be preserved for 1-2 years