- Mangoes (approximately10).
- Garlic 3 whole.
- Masala 4 tbsp
- Mustard Oil 2 to 3 cups
- Sugar 1 cup
- Water 1 1/2 cup
- Jeera 2tbsp
- Methi Powder 2 tsp
- Wash the mangoes and use a sharp knife to cut it into long pieces. Take out the seed.
- Add some salt and mix well.
- Spread it on a tray and leave it in hot sun for 1 or 2 days. Remember to take it inside the house when there is no sun.
- Peel off the skin from garlic and pound the garlic.
- Pound the chillies also.
- Roast jeera and pound it.
- Pour the dried mangoes in a basin and add garlic paste, chilly paste, pounded jeera, masala, methi powder, salt and 3 tablespoons of mustard oil and mix well
- Pour sugar and water in a fry pan and boil in low to medium heat for about 10 minutes.
- Pour the syrup mixture on the mango and mix well.
- Fill this in an air tight container and pour the remaining oil over the pickles.
- Serve with food.
- The mangoes should not be fully ripe. Its should start to get the yellow color to make mango pickles.
- The syrup is optional, it can also be skipped.
- It is best to add syrup when the pickles are very sour but its ok if the mango was sweet and so is the pickles.
- After pounding garlic and chillies put it in hot sun for an hour, this will help to preserve the pickles longer.
- Always use a dry spoon or fork to take out pickles from the container. Using hands to take out pickles can make the pickles bad quickly.