Mango Pickle

Ingredients

• 500g raw mangoes, chopped
  

• 100ml TilSona Gold
  

• 1 tbsp salt
  

• 1 tbsp red chili powder
  

• 1½ tbsp mustard seeds (crushed)
  

• 1 tsp fenugreek seeds (coarsely ground)
  

• ½ tsp turmeric powder
  

• A pinch of asafoetida
  

Method

1. Spread mango pieces on a cloth and let them air-dry for a few hours.
   

2. In a bowl, mix mango pieces with all the spices.
   

3. Heat TilSona Gold till warm (not smoking). Let it cool slightly.
   
   
4. Pour the oil over the mango mixture and stir to coat everything evenly.
   
   
5. Transfer to a sterilized glass jar. Let it sit for 3–4 days in a cool, dry place, shaking the jar daily.
   

Note: 

TilSona Gold's natural purity and antioxidant properties help preserve the pickle and enhance its traditional taste.