Prepare Raw mango water pickle

Ingredients :

100 small tender green mangoes
750 gm rock salt
kg small red chillies
50 gm fenugreek
50 gm mustard seeds
10 gm asafoetida

Preparation :

Put the mangoes in a plastic bucket together with the salt and chillies. Roast the fenugreek and mustard seeds and asafoetida separately in a frying pan and crush.

Add to the raw mangoes. Keep the raw mangoes under heavy weight for around 10 days. Remove the weight and pot the raw mangoes along with the water that will have to be oozed out.

Stored in an airtight container this pickle can last even for two years.

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