Green chilly and raw mango pickle

This is one of the most popular pickle in Maharashtra, spicy, tasty and preserved for 12 months without any preservatives.

• Ingredients:
• Green chilies 1/2 kg
• Raw mangoes 2 medium
• Mustard seeds 1/4 kg
• Fenugreek seeds 5 teaspoons
• Salt 5 table spoons
• Oil 1/2 cup (125 ml)
• Hing powder 2 table spoons
• Turmeric powder 3 table spoons
• Mustard seeds for tempering 1 teaspoon
• Procedure:
• Heat oil in a small pan.
• Add fenugreek seeds and stir fry on low flame until they turns little brown.
• Remove seeds from the pan and keep aside. 
• Keep low flame. For tempering add mustard seeds.
• Once they crackle add hing powder and remove the flame, then add turmeric powder.
• Keep tempering aside.
• Wash and wipe all green chilies  and with cotton towel.
• Peel and grate the raw mangoes.
• Cut green chilies into small pieces as per your choice.
• Heat another pan and add salt. Sitr for few minutes on low flame.
• Add mustard seeds 1/4 kg to mixer jar and grind.
• Add fried fenugreek seeds to the mixer jar and grind.
• Take a large bowl. 
• Add green chilly pieces, grated raw mango, salt and mix well.
• Add mustard seeds powder and fenugreek seeds powder.
• Add tempering to the mixture after it cools completely.
• Stir well and keep lid. 
• Use after 48 hours.
• Store in a dry glass jar. 
• Serve with rice, chapati or bread!

Enjoy cooking!!!

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