Mango Pickle

Mango pickle

2 cups of raw mangoes, with skin, cut into small cubes
1/2 cup of til oil
21/2 tsp of black mustard seeds + 1/2 teaspoon extra
1 tsp of fenugreek seeds
2 tsp of red chilli powder
1 teaspoon Kashmiri mirchi
2 tablespoon + a little extra salt

Rub a little salt on the washed and pat- dried mango cubes.
Set aside for a few hours.

Dry roast and grind the mustard seeds and fenugreek seeds. 

Heat oil, add a teaspoon of the mustard seeds. Once it splutters, lower heat to a minimum.
Add the ground spices. Take off the heat, add the salt, chilli powders and mango.
Mix well.
Cool and bottle in a clean jar.