Mango is a summer fruit, it is eaten in ripe form, but you can make pickle of raw mango. When I was growing up in India, in the summer we would make a big batch of mango pickle for the whole year. After coming to USA, I used to miss this pickle. I used to get this pickle from my mom for many years. Now we get mango in so many varieties it has become so easy to make this pickle here! This pickle is made with a raw green mango, one big mango will yield you a big jar to last couple of months. We get mango all year around now, but summer mangoes are juicer, so it is good to make in summer to last for winter.

Cook time 20 minute, Yield 20 ounce of jar

1 big raw mango

1 tbsp fennel seeds

1 tbsp onion seeds

1 tbsp fenugreek seeds

2 1/2 tbsp salt

1 tbsp turmeric powder

2 tbsp oil

Wash and cut mango with skin to small chunks, scrap as much from the seed. Put chunks in food processor pulse it for nice chop pieces. Put it in a bowl mix all the seeds salt , turmeric and oil mix it very well. Leave it in the bowl for some time, transfer the pickle in a glass jar cover it with saran wrap and put the lid on. If it is sunny day let the jar sit in the sun for whole day and you are done! Simple and tasty!