Mangai Inji

How to Prepare

1. Peel and finely chop 10 raw mangoes into small pieces.
2. Finely chop 500g of ginger into thin strips or small pieces.
3. In a mixing bowl, combine the chopped mangoes and ginger.
4. Add 100g of salt and mix well to coat evenly. Let it sit for 1 hour to release water.
5. Heat 200ml of sesame oil in a pan, add 2 tbsp mustard seeds, and let them splutter.
6. Add 2 tbsp fenugreek seeds and 10 dried red chilies to the oil, and sauté for 1 minute.
7. Turn off the heat and let the oil mixture cool completely.
8. Add the cooled oil mixture to the mango-ginger mix along with 4 tbsp red chili powder and 2 tbsp turmeric powder.
9. Mix everything thoroughly to ensure the spices are evenly distributed.
10. Transfer the pickle to a sterilized glass jar, ensuring there is a layer of oil on top to preserve it.
11. Let the pickle mature for 3-5 days in a cool, dry place before consuming.