Mango Pickle

one raw mango
one pinch of roasted and powdered fenugreek seeds
2 tsps of chilli powder
one and a half tsp of salt
3-4 tblsp of sesame oil
mustard seeds -1 tsp

Procedure

Glass jars should be used for preparing pickles. Vessels used for preparing pickles should be dry. It should not contain any moisture content otherwise pickle will get spoiled. After washing the mango, dry it.
Heat oil. Add mustard seeds. Let it splutter.When it splutters, turn off the gas and fry the chilly powder in oil. In the meanwhile, cut the mango and add salt to it. Then add the seasoning to it and add the fenugreek powder. Mix well.

Mango pickle should be preferably kept aside for a day to retain moisture. It can then be refrigerated.

Shelf life: 5 to 7 days