Mango Pickle

• 2 lbs raw green mangoes
• 2 cups oil (preferably mustard oil)
• Seasonings
• 2 tablespoons fennel seeds
• 2 tablespoons fenugreek seeds
• 1 tablespoon onion seeds (kalonji)
• 1 tablespoon red chili powder
• 1 tablespoon turmeric powder
• 2 tablespoons salt
• 1 teaspoon asafoetida powder

1. Wash the mangoes and pat dry them.
2. Without peeling, cut them into long thin slices; discard the pit.
3. Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
4. Heat half of the oil in a large skillet on medium heat.
5. Add the seasonings except salt and asafetida powder.
6. As soon as they sizzle, add the dried mango pieces.
7. Stir together for 5 to 10 minutes.
8. Turn off the heat.
9. Mix in the salt and asafetida powder when the mixture is cold.
10. Heat the remaining oil separately.
11. Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
12. Put the pickle in a jar, cover, and store in a warm place for a few days.
13. Shake everyday.
14. Pickle may be refrigerated if it is to be kept long.
15. Variation: Peel the mangoes before cutting.
16. Reduce the oil by half and adjust the seasonings.

green mangoes, oil, fennel seeds, fenugreek seeds, onion seeds, red chili powder, turmeric powder, salt, asafoetida powder

Taken from www.food.com/recipe/mango-pickle-82325 (may not work)