Mango pickle

Ingredients :

* 1 kg raw green mangoes (cut into 4-8 pieces each)
* 1 cup white sea/rock salt
* 3 tbsps aniseed/fennel seeds
* 1 1/2 tbsp mustard seeds
* 3 tbsps kalonji (onion seeds)
* 1 tbsp fenugreek seeds
* 5 tbsps red chilli powder
* 2 tsp sturmeric powder

Method :

* Sterilise and thoroughly dry a glass pickling jar.
* Put the mangoes in the jar and cover with salt. Mix well and cover the jar tightly.
* Leave the jar out in the sun for a week so that the mangoes soften.
* Mix the aniseed/fennel, mustard, onion and fenugreek seeds, chilli powder and turmeric together.
* Add this spice mix to the mangoes.
* Heat the mustard oil till it smokes and then turn off the fire. Allow the oil to cool fully.
* Pour this oil over the mangoes so that all the pieces are submerged. Mix well.
* Put the tightly covered jar back in the sun for two weeks. Stir everyday to mix well.
* Eat with stuffed parathas and yoghurt or with chapatis (Indian flatbread) and any vegetable dish.