Mango pickle(ripe mangoes)

Ingredients:

2kgs mangoes,
500ml of mustard oil,
150 gms mustard seeds powder,
100gms of methi seeds(fenugreek) powder,
1 tbsp of whole black pepper,
6tbsp salt
,2tbsp haldi ,
1tsp hing
,500 gms red chilli powder,

Method:

Wipe the mangoes with a damp cloth,dry and cut them into med size cubes,add 1tbsp of salt and 1/2 tsp of haldi,mix well and leave aside. In another vessel,heat the mustard oil,till smoking hot,and allow to cool. Now drain the water from the mangoes,dry them on a dry cloth(or keep in sunlight for 1 hour). Mix all the masalas,in the cooled oil,gradually add the mangoes,then transfer it into a glass jar. Close the jar tight ,tie a muslin cloth at the rim of the jar,keep the jar in sunlight for 5/6 days.giving it a good shake every time you bring down from the sun. The pickle is ready to eat. This pickle last for more than 1 year,so you can prepare more quantity and store. Tip:Use a sterilized bottle+see that the pickle is always immersed in oil+Always use a clean dry spoon for scooping out the pickle. This pickle goes with any type of food.