Mixed-Spicy-Pickle

Ingredients:
Raw sour mangoes – 2 No.
Lemons – 10 Nos.
Green chillies – 10 No.
Ginger – 2” piece – 2 No.
Red chilli powder – 1 table spoon
Salt – 2 table spoons
Mustard seeds – 2 teaspoon
fenugreek seeds(methi) – 1 teaspoon
Turmeric powder – 2 teaspoon
Asafoetida – 1/2 teaspoon
Preparation
Roast lightly fenugreek seeds.
Grind with mustard seeds to fine powder

Seasoning ingredients:
Oil – for seasoning – 2 tablespoons
Mustard seeds – 1 teaspoon
Turmeric powder – ½ teaspoon
Asafoetida – 1/4 teaspoon
Make Seasoning:
Heat Oil
Add Mustard seeds, Turmeric powder, Asafoetida
Cool completely before adding to pickle

Making Mixed-Spicy-pickle:
Cut mangoes in your desired size pieces. Cut lemons in 8 pieces. Slit chilies and cut in 1 inch pieces. Cut ginger in thin small pieces.
Mix together mango pieces, lime pieces, ginger pieces, chili pieces, salt, red chili powder, fenugreek and mustard powder, turmeric and asafetida.
Add the cooled seasoning
Mix well and fill in dry airtight bottle.
Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.
Pickle will be ready to eat in 10-15 days. Serve with any dish such as snacks, rice, roti, poori etc.