Venthayam mango pickle recipe

INGREDIENTS:

1. Raw Mango - 1/2 kilogram
2. Dry chili - 100 grams
3. Venthayam (fenugreek seed) - 25 grams
4. Mustard seed - 25 grams
5. Asafoetida piece - a small pebble size or 1/4 teaspoon (tsp.)
6. Salt - 2 tablespoon (tbsp.) + 1 teaspoon (tsp.)
7. Sesame oil - 200 milliliter

PREPARATION:

1. Wash the mango, de-seed and cut into small pieces. (dry the mango before cutting into pieces)
2. Grind dry chili, venthayam (fenugreek seed), mustard seed, salt, asafoetida into a powder.
3. Fill a pickle jar or bottle or small plastic bucket with mango pieces. Add ground powder, sesame oil to mango pieces and mix well so the mango pieces are well coated. (do not use spoon or spatula ).
4. Now cover the pickle jar or bottle or small plastic bucket. Keep this aside away from any water source for minimum 7 days. Every day shake the pickle jar or bottle or small plastic bucket 3 to 4 times.
5. After 7 days the pickle is good to be eaten.

NOTES:

1. The more you let in the container longer (7 days) the mango pickle tastes better.
2. If kept away from water this will stay fresh for a month.