Ingredients

• Raw mangoes – 1 kg (cut into small pieces, completely dry)
• Divya Chilli Powder – 100 grams
• Mustard powder – 100 grams
• Salt – 150 grams (adjust to taste)
• Fenugreek seeds – 2 tsp (dry roasted and crushed)
• Turmeric powder – 1 tbsp
• Asafoetida – 1 tsp
• Gingelly (sesame) oil – 250 ml (or enough to cover the pickle)

Instructions

1. Prepare Mangoes
   Wash and wipe the mangoes thoroughly. Cut them into small pieces, ensuring no moisture is left.
2. Roast Fenugreek
   Dry roast the fenugreek seeds until aromatic. Let them cool and crush coarsely.
3. Mix the Spices
   In a large dry mixing bowl, combine:
   • Raw mango pieces
   • Salt
   • Mustard powder
   • Crushed fenugreek
   • Turmeric
   • Asafoetida
   • Divya Chilli Powder for rich color and heat
4. Add Oil
   Heat gingelly oil lightly and let it cool. Pour it into the mixture and combine everything well.
5. Store Properly
   Transfer the pickle into a clean, dry glass or ceramic jar.
   Let it rest for 3–5 days. Stir once a day with a dry spoon.

Pro Tips 💡

• Make sure everything is moisture-free to prevent spoilage.
• The oil should always float above the pickle. Add more if needed.
• Flavor improves as the pickle ages!

🔥 Add bold spice to your meals with Divya Chilli Powder – The heart of your homemade pickle!