* 1kg. mango pieces
* 1/2 tbsp. kalonji
* 1/2 tbsp. saunf, coarsely crushed
* 1/2 tbsp. methi seeds coarsely crushed
* 1/2 cup salt
* 2/3 cup chilli powder red
* 2 tbsp. turmeric
* 2 1/2 cups mustard oil approx.
Method
* Take mango pieces in large wide bowl or jar.
* Pour all ingredients over them, except oil.
* Mix very well with clean dry hands of wooden spatula.
* Keep in sun for 4 days.
* Stir once, check for taste.
* Heat oil very well till smoky.
* Cool to almost room temperature
* Add to pickle and mix well.
* Pour into clean, dry pickle jars.
* Press down firmly with back of the spoon.
* There should be enough oil to form a layer over surface of pickle.
* Tie with a thin muslin, before placing lid.
* Allow to mature for 10-12 days before using.
* Store carefully as shown above to keep pickle from going bad.
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