Mango Pickle Recipe - Raw Mango Achaar INGREDIENTS: 1 Kg Raw Mangoes 1 Cup Groundnut Oil/Peanut Oil OR Mustard Oil 50 Grms Split Mustard Seeds/Rai Ki Dal 100 Grms Jaggery/Gud OR Sugar 1 Tbsp Red Chili Powder 1/2 Tsp Turmeric Powder 1/4 Tsp Asafoetida/Hing 1 Tbsp Coriander Seeds 1 Tsp Cumin Seeds/Jeera 1 Tsp Fennel Seeds/Saunf 1/2 Tsp Fenugreek Seeds 6-7 Black Pepper 2-3 Green Cardamom 5-6 Cloves 5 Tbsp Salt METHOD: 1.Wash 1kg raw mangoes and then soak it in water for 1 hour 2.Rinse and wipe dry the mangoes with kitchen towel Keep the mangoes uder sunlight for 30 minutes for drying completely 3.Discard the seeds and cut them into medium size pieces.Put into a large bowl 4.Turn on flame and place a pan on it 5.Add coriander seeds,cumin seeds,fennel seeds,fenugrrek seeds, black peppercorns,green cardamom and cloves in the pan 6.Roast it for a minute on medium flame 7.Transfer the roasted masala in a plate and let them cool 8.Add groundnut oil in a pan. Heat the oil till it start to smoke 9.Add roasted masala in a mixer jar and grind it to a powder.Keep it aside 10.Turn off flame and set the oil aside to cool 11.Add turmeric powder,red chili powder,asafoetida,ground masala and salt in the bowl 12.Add oil in the same mixing bowl and mix it well evenly 13.Add Rai ki dal and jaggery. Stir and mix it well 14.Mango Pickle is ready 15.Take washed and dried air tight container. Add Mango Pickle in the jar 16.Keep the pickle in sunlight for 4-5 days.Stir everyday the pickle to mix the masala well. Serve Mango Pickle with parathas,chapati and rice.