This pickle is mostly prepared and eaten a lot in north India. Keep the pickle container in the sun at times, this preserves pickle for a longer time.
First soak unripe mangoes in water for 10-12 hours. Take out the mangoes from the water and wash properly, after the water dries up from the mangoes remove their stems. Cut the mango pulp into long strips.
Mix the mango strips with 2 tbsp salt, 1 tsp turmeric powder and fill in a clean and dry glass or plastic container to melt. Stir these mango strips(up and down) once everyday. These strips will turn soft within the next 7 days and they also release some sour water. Now take these mango strips out of the container, leave the water.
Keep the mango strips in a plate and keep it out in the sun to dry. These strips turn dry and a bit wheatish in colour. Now we can mix the spices with the mangoes. Clean Methi, , Saunff, yellow mustard and Ajwain then grind them to make a coarse powder.
Pour oil in a steel utensil and heat. Turn off the gas, before the oil cools completely put Heeng followed by turmeric powder and the remaining spices in it. Also mix the sour water released from the mangoes and dried mango strips to this oil.
Sun Dried Mango Pickle is ready. Fill Dried Mango Pickle in a clean and dry glass or plastic container. Always use a clean and dry spoon while taking out pickle from the container.
Keep the ickle container in the sun at times, this preserves pickle for a longer time.
