Easy and healthy indian mango pickle

Ingredients:

1. 1 raw mango (use a tart mango, DO NOT use a sweet mango)
2. 6 tablespoons of chili powder
3. 1 tablespoon of cane sugar
4. 3 teaspoons of mustard seeds
5. 2 chilis, chopped (and don’t include the head of the chilis for the purpose of this recipe)
6. 3 teaspoons of fennel seeds
7. 4 tablespoons of mustard oil
8. 2 tablespoons of salt
9. 1 garlic, that is peeled (throw out the skin after its peeled, don’t include it in the recipe) and chopped into small pieces (1 to 2 in cubes is what I would recommenced).

Instrucitons:

1. Before actually making the pickle, lets do some prep work for our mango to get it ready for our pickle.
   • a. Peel the skin of your raw mango (and throw the skin out or use the skin in another recipe).
   • b. Chop your mango in a way such that you can throw out the seed in the center of it but keep every other part of the mango (if you are not comfortable doing so, please see a video on how to do this).
   • c. Now chop the remnants of the mango (except for that seed that you threw out), into bite sized cube pieces.
   • d. Keep the “mango cubes” aside in a bowl for now.
2. Now heat your mustard oil in a pan for about a minute or two.
3. Then add you mustard and fennel seeds into the pan and wait for them to sizzles.
4. Once the mustard and fennel seeds start to sizzle, add the chili powder, chopped garlic pieces, and the chilis to the pan (give that a little stir and cook for about a minuet to two).
5. Now add your cane sugar and salt to the pan and let the mixture (in the pan) and let it cook for two more minuets.
6. Pour your mixture (that was cooked in the pan) onto your mangoes. After you have poured your mixture onto the mangoes, mix it into the mangoes well (use your hand for this, try not to use a spoon).
7. Put the pickle into the fridge for about two to three hours to allow the mixture to marinate into the pickle before serving.
8. Serve the pickle!