Spicy and tangy raw mango pickle could be easily prepared without adding a drop of vinegar. You could store this pickle for a long time too. Check out the recipe.

Ingredients
1 kg raw mangoes
Salt as required
1 tsp mustard seeds
1 tsp fenugreek seeds
12 garlic cloves
3 tbsp finely chopped ginger
1 sprig curry leaves
1 ½ cups sesame oil
1 tsp asafoetida powder
¾ tsp roasted fenugreek powder
1 tsp roasted mustard powder
4 tbsp Kashmiri chilli powder

Preparation
Cut the mangoes into chunky pieces
Rub some salt on the
Marinate the mangoes overnight
In the morning, you will notice water oozing from the mango pieces
Strain the mangoes
Keep the brine aside to be used later
Spread the mangoes on a flat vessel
Keep them under the sun for at least 2 hours to dry the mangoes
Heat sesame oil in a pan
Splutter the mustard seeds and fenugreek
Sauté garlic, ginger and curry leaves
Turn off the flame after these are nicely sautéed
Now add the asafoetida powder, fenugreek powder, mustard powder and Kashmiri chilli powder
Roast well
Add the brine too
Turn on the flame and cook until the gravy boils
Add the mango pieces
Mix well
Turn off the flame and allow the pickle to cool down completely
Store the pickle in air tight glass containers.

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