Mango Pickle

Ingredients:

Mango pieces 2 cups
Red Chile Powder 1/3 cup
Black Mustard Seeds Powder 1/3 cup
Salt 1/3 cup
Oil 1 cup
1 spoon menthi seeds
Pinch of pasupu
1/4th spoon hingu
Method :
Wash, clean and pat dry mango.
Cut the raw mango with the seed into big chunks.
If the mango is not sour enough, reduce the quantity of salt.
In a clean mixing bowl, mix raw mango chunks, red chile powder, black mustard seeds powder and salt together with half a cup of oil.
Add the other ingredients also to the above mixture and mix well.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Leave the jar for 3 days and on 4th day add oil until all mango chunks are completely soaked.
Seal the jar with a muslin cloth and leave it 5 - 10 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (water spoils the pickle), the pickle stays fresh for a year.