Spicy Mango Pickle with Garlic & Ginger

Ingredients

• 200 g Garlic
• 200 g ginger
• 400 g raw mango
• 100 g Fenugreek seeds (methi dana)
• Oil(as needed)
• 1 tablespoon kashmiri Red chilli powder
• 1.5 tablespoons turmeric powder
• 250 g achaar masala(Pickal masala)
• Salt (to taste)

Steps

1. First, wash and dry the ginger, peel and chop it into pieces, and crush it in a mixer.
2. 1. Peel and chop the garlic, and crush it in a mixer.
3. Wash the fenugreek seeds (methi dana), soak them for 5-7 hours, then drain and spread them out on a cloth.
4. Wash, dry, and peel the raw mango, then grate it. Add salt and turmeric as needed, and mix well.
5. After half an hour, squeeze out the excess moisture from the grated mango and spread it out on a cloth to dry.
6. After half an hour, squeeze out the excess moisture from the grated mango and spread it out on a cloth to dry.
7. Heat 4-5 tablespoons of oil in a pan, add the crushed garlic, and sauté on low heat, stirring constantly. The garlic will puff up, and the oil will separate. Add 1/2 teaspoon salt and a pinch of turmeric, sauté, and then remove it to a bowl.
8. In the same pan, heat 4-5 tablespoons of oil, add the crushed ginger, and sauté on low heat, stirring constantly. When the oil separates from the ginger, add a pinch of turmeric and salt, mix well, and after 1/2 minute, remove it to the bowl with the garlic. Let it cool.
9. Now, heat the oil to be added to the pickle and let it cool.
10. After that, add the fenugreek seeds, grated mango, Kashmiri red chili powder, and pickle masala to the bowl with the cooled garlic and ginger mixture. Mix well and let it rest for 1 hour.
11. Finally, fill the pickle mixture into a dry, sun-dried glass jar. Pour the cooled, heated oil over the pickle, cover the jar with a cloth, and secure the lid.
12. Your garlic-ginger-mango pickle is ready! It stays good for up to 1 year.