Chethu Mangai

How to Prepare

1. Wash and dry the raw mangoes thoroughly to remove any dirt or residue.
2. Cut the mangoes into small, bite-sized pieces, discarding the seed.
3. In a large mixing bowl, combine the mango pieces with salt and turmeric powder. Mix well and let it sit for 2 hours to release water.
4. After 2 hours, squeeze out the excess water from the mango pieces and set aside.
5. Heat sesame oil in a pan, add mustard seeds, and let them splutter.
6. Add asafoetida, fenugreek seeds, and red chili powder to the oil. Stir for 30 seconds on low heat to avoid burning.
7. Turn off the heat and let the spice mixture cool completely.
8. Once cooled, mix the spice mixture with the mango pieces thoroughly to coat evenly.
9. Transfer the pickle to sterilized glass jars, ensuring no air bubbles are trapped.
10. Keep the jars in sunlight for 2-3 days to allow the flavors to meld. Shake the jar occasionally.
11. Store in a cool, dry place or refrigerate after the initial maturation period.