Ingredients:

1/2 kg raw mango slices without skin
3 teaspoons fenugreek
1 1/2 teaspoons Turmeric (Haldi)
1 1/2 teaspoons Red chili pepper (Lal Mirchi)
1/2 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)
4 teaspoons aniseeds
1 teaspoon Onions seeds (Kalonji)
3 teaspoons glacial acetic acid

Method:
Rub salt on mango slices and keep for 8 hours.
The mango slices will leave some water.
Remove the slices from the mango water and in it mix glacial acetic acid.
Rub the rest of the ingredients on the mango slices and pour the mango water mixed with acetic acid over it. Add the oil.
Keep for one week and shake it every other day.

Ingredients:
1/2 kg raw mango (aam), grated
2 teaspoons Mustard seeds (Rai/Sarson)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams Salt (Namak)
1 heaped cup of Sugar (Cheeni)
A small piece of asafoetida
1 teaspoon fenugreek seeds

Method:

• Roast asafoetida and then crush.
• Grind mustard seeds coarsely.
• Mix all the above ingredients together, put in jar and keep it in it gives the pickle flavor.
• Shake once daily.

Ingredients:

1 kg raw Mangoes (Aam)
150 grams Salt (Namak)
30 grams Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds
6 teaspoons aniseed
15 grams Onions seeds (Kalonji)
7 grams Turmeric (Haldi)
2 1/2 cups Mustard Oil (Sarson Ka Tel)

Method:

Remove the seeds and cut the mangoes into big pieces.
Rub all the ground spices – salt, red chili, 12 teaspoons mustard oil and turmeric – on mango pieces.
Put in a jar and keep for two days in the sun and shake it daily.
Pour rest of the oil and leave for 15 days but not in the sun.
Shake it every other day.
Serve after 20 days- This pickle can be kept for one to two years.