Gujarati Style Sour Mango Pickle with Whole Fenugreek Recipe

Cuisine:

· 3 cup raw mangoes, peeled and shredded

· 1 cup Fenugreek seeds

· 1/2 cup Kashmiri Chili powder

· 1/4 cup hot chili powder

· 1 tsp turmeric

· 1 cup oil for Tadka

· 1 tsp mustard seeds

· 1/2 tsp Asafetida

· 7 garlic cloves, finely chopped

· 1/4 cup Fenugreek, coarse

· 1/2 tbsp whole black peppers

· 1 tsp whole cloves

· 1 cinnamon stick

· 4 whole dry red chilies

· 1/2 cup oil, divide for 3 Jars

· 1 tbsp salt

Soak whole Fenugreek seeds with double amount of water, cover, and leave overnight on the countertop.
Next morning, drain the excess water from the Fenugreek seeds and rinse thoroughly. Spread the Fenugreek seeds over the large Cotton cloth for about an hour or two.
Heat the oil for Tadka in a large deep pan, add the mustard seeds. When the seeds start crackle, add the asafetida, garlic, coarse Fenugreek, whole black peppers, whole cloves, cinnamon sticks, and whole fry chili for 5 secs.
Now, add the Fenugreek seeds and salt. Stir occasionally over medium heat for about 5 to 7 minutes.
Turn off the heat and let the mixture cool down.
Add both dry Chili powder, turmeric and Shredded mangos; Mix well. Adjust the salt to your taste.
Keep this pickle at room temperature for about 3 to 4 hours.
Transfer the pickle in a Jar and press the pickle down with the spoon. Hint: Add couple spoon of an extra oil on top to preserve the pickle.
Refrigerate the pickle Jars.
Take the pickle out from the Jar into a small bowl for about 30 minutes prior to serving.
Enjoy!