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KERI NU LASAN VADU ATHANU (Gujarati Style Mango Garlic Pickle)
Description
Raw mango cut into small pieces and flavoured with a special garlic based pickle masala.
Ingredients		Metric
	Raw Mango	2000 gms
	Mastard Oil	1000 mls
	Garlic	250 gms
	Vinegar	100 mls
	Fennel	50 gms
	Fenugreek Seeds	30 gms
	Cumin Seeds	25 gms
	Chilli Powder	50 gms
	Sugar	30 gms
	Salt	To taste

Procedure
Yield : 2500 gms
Wash, dry and cut mangoes into small pieces and put under the fan for one hour. Grind garlic with vinegar. Grind cumin, fenugreek seeds and fennel. Heat 1 cup oil and saute garlic paste in it, add ground masala also in the same oil when it is still hot. Cool. Mix mango pieces with the prepared masala and put in a clean glass jar. Tie a piece of clean muslin cloth on the lip of the glass jar and replace the cap. Keep the glass jar in the sun for 7 days. This pickle will take about 15 to 20 days to mature
Tips
Your pickle can last almost for a year if you use the clean spoon / fork to take out the required quantity of pickle. If you feel that the quantity of oil in the pickle is less, add some m;ore oil so that you;r pickle does not get spoiled.
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