Sweet Jaggery Mango pickle (without oil) - Preservative free

Enjoy this sweet mango pickle prepared in north Indian style with no oil. It is also preservative free, no chemicals have been used.

Ingredients:

1 kg raw mango washed and cut into 1 inch pieces with seeds removed
Salt minimum 60 gms, can be varied according to taste
Methi daana (fenugreek seeds) - 3 table spoon full
Saunf (fennel seeds) - 3 table spoon full
Kalaunji (black fennel) - 1 table spoon full
Hing (asafoetida powder) - one pinch
Haldi (turmeric powder) - 1 heaped teaspoon
Chilli powder - 1 table spoon or to your taste
Pounded jaggery - 2 cup

Method:

Dry the mango slices in the sun for 1/2 hour. Mix all ingredients and fill in a washed and dry glass jar. The jar should be only 3/4th full - donot stuff the mangoes!
Donot screw the lid of the jar tightly for next fifteen days. Keep it in a clean and airy place. Donot use wet or moist spoon on the pickle. Keep it clean and dry.
On the third/ fourth day take out the melted syrup from the jar and cook in a wok for 5 minutes till it is boiling and thick. Cool the syrup before adding it back to the mangoes. Repeat this thickening of syrup twice more in another 3-4 days.
When adding syrup to mangoes, take mangoes out of the jar and mix with the syrup first before refilling the glass jar.
The pickle will be done in 7-10 days.
This pickle can be preserved for a year. If you want to keep it for a longer duration, after a year fill it in an earthern pitcher and leave in sun for 15 days.