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This is the most delicious mango pickle recipe I have ever seen. I learned this recipe after coming to Delhi. This is the North Indian way of making mango pickle. Mustard oil is a must for this mango pickle recipe. Mustard oil gives this pickle a very different taste. Mustard oil has several health benefits also. Here I would like to share with you the delicious North Indian mango pickle recipe

Mango (cut into big pieces) – 2 kg

Turmeric powder – 2 ½ tablespoon

Crystalsalt – 100 g

Chili powder – 5 tablespoon

Powdered salt – 1 tablespoon

Asafetida or hing – 1tablespoon

Fenugreek powder – 3 teaspoon

Fennel seed (Crushed) – 4 tablespoon

Nigella seeds – 2 teaspoon

Mustard oil – 200g

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• Cut mango into big pieces. Marinate it with 2 tablespoons of turmeric powder and crystal salt. Mix well using a spoon so that turmeric and salt reach to all pieces. Keep this mixture for 4 to 5 days. The water inside the mango will come out because of the salt in the mixture. Take the mango pieces and discard the water. Now the mango pieces are ready for making pickle. Mango should not be pickled before taking out the water inside the mangoes. If mango is pickled with water, it will melt and become loose.
• Now take the mango pieces. Add ½ tablespoon turmeric powder, chilly powder, powdered salt, hing powder, crushed fennel seeds, nigella seeds and fenugreek powder. Finally pour mustard oil to it.
• Now keep the mango pickle in direct sunlight. Mix it with a spoon once or twice a day. It should be kept in sunlight for one week. The delicious mango pickle is ready. Preserve mango pickle by keeping an oilcloth above it. Smear the clean cloth with gingelly oil and keep at the top of the pickle. This would protect pickle from fungus. You can also keep pickle in refrigerator for keeping it from fungus.

This pickle goes well with curd rice, chapathi and white rice. Try making this and let me know