Spicy Mango Pickle, is a very simple pickle recipe.Recipe Link : https://www.tarladalal.com/Spicy-Mango-Pickle-3403r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Spicy Mango PickleThis is a very simple recipe, which goes well with most parathas and vegetables. You can make it spicier if you like, by adding some more chilli powder. I have used Rajapuri mangoes which are a large variety of raw mangoes and extensively used for mango pickles. But you can use any variety of raw mangoes, if they are not available.Preparation Time: 20 minutes.Cooking Time: 1 minute.Makes 2 cups.For the red marinade ½ cup split fenugreek seeds (methi na kuria)1 tbsp split mustard seeds (rai na kuria)3½ tsp lemon juice6 tbsp mustard (rai / sarson) oil2 tsp chilli powderOther ingredients2 cups raw mango cubes (unpeeled)4 tsp salt½ tsp turmeric powder (haldi)1 recipe red marinade2 tbsp mustard (rai / sarson) oil½ tsp nigella seeds (kalonji)2 tsp fennel seeds (saunf)For the red marinade1. Combine the split fenugreek seeds, split mustard seeds, lemon juice and mustard oil in a deep bowl and mix well. 2. Add the chilli powder and mix well. Keep aside.How to proceed1. Combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water.2. Heat the mustard oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm. 3. Once the oil is warm, add the nigella seeds and fennel seeds and mix well. Keep aside to cool completely. 4. Once it is cooled completely, combine the drained raw mango, red marinade and mustard oil mixture in a deep bowl and mix well.5. Add the remaining 2 tsp of salt and mix well. 6. Store refrigerated in an air-tight container and use as required.