How to make mango Pickle

 Ingredients

Raw green mangoes weighing 2 1/4 pounds, chopped into 4 to 8 pieces apiece.

1 salt cup

5 teaspoons of red pepper flakes

three cups of fennel seeds

1 cup and a half of mustard seeds

nigella seeds, 1 tablespoon

Fenugreek seeds, 1 tbsp

2 teaspoons turmeric

a quart of mustard oil

Making It: The Steps.assemble the components.

Clean, dry, and sterilise a 1-quart glass pickling jar.

Add salt to the container with the mangoes inside. Mix well, then tightly cover the jar.

Mangoes will soften if you leave the jar outside in the sun for a week.

Combine the chilli powder, kalonji/nigella seeds, mustard seeds, aniseed or fennel seeds, fenugreek seeds, and turmeric powder in a small bowl.

Mangos should be dry and water removed. Spice mixture to the jar.

Heat mustard oil in a small skillet until it smokes, then turn off the burner. Allow oil to completely cool.

Pour the cooled oil over the mangoes, covering each piece completely. Mix thoroughly. Attach the jar's lid using a screw.

Re-expose the firmly sealed jar to the sun for two weeks. To ensure a good blend, stir daily.

In the fridge or for serving.