Mango
Chilli powder
Ground mustard
Salt
Fenugreek heated and powdered
Asafoetida sauted in gingelly oil and powdered
Gingelly oil (boiled and cooled)
Method :
Clean the mangoes and cut each into 8 pieces without the removing the skin. Keep it in sunlight for one day.
Mix all the ingredients except sodium benzoate. Keep for sometime and take 1/2 cup gravy oozing from the mixed ingredients.
Add sodium benzoate in it and mix with the pickle.
Store the pickle in mud vessels.
Note : The oil should be seen on top. This pickle can be stored for a year.
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