Mango pickle using readymade masala

• 1 kg raw mangoes (keri) (firm, medium-sized, cut into bite-sized pieces)
• 250 gm readymade pickle masala (adjust to taste preference)
• 400 ml mustard oil (adjust to taste)

Instructions

1. 1

   Wash and dry the raw mangoes thoroughly. Cut them into small bite-sized pieces, leaving the seed. There's no need to peel—the skin softens beautifully and adds texture.

   💡 Tip: Use firm, slightly underripe mangoes for the best pickle consistency
2. 2

   Place the mango pieces on a clean cloth and keep it under the fan for sometime. Turn them upside down till they are little dried.

3. 3

   Heat mustard oil in a small pan. Once fragrant (about 1 minute), turn off the gas.

   💡 Tip: Let the oil cool slightly before adding to preserve the raw mango's texture
4. 4

   Add the readymade pickle masala over the mangoes. Mix everything thoroughly, breaking down some of the mango pieces slightly.

   💡 Tip: Taste and adjust salt or masala according to your preference
5. 5

   Transfer to a clean glass jar. Cover loosely for the first 2-3 days to allow fermentation, then seal tightly. Keep in a cool, dark place away from direct sunlight.

   💡 Tip: The pickle tastes better after a week as flavors deepen. It keeps for 2-3 months when stored properly

Nutrition Per Serving

* Nutritional values are approximate and per serving.

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