Hot and sour mango pickle in oil (Aam tel)

Cut mangoes into cubes alongwith skin.Smear little haldi and salt and keep in direct sunlight for 4-5 hours.

Discard water if any.Dry roast and grind mustard,dry red chillies,sauf,methi and preserve.

Grind with vinegar mustard, ajwain, sauf,methi and kalonji.

Heat mustard oil and add hing,sauf and pinch of methi. Now add the mangoes,chopped ginger and garlic, chopped dry red chillies,ground wet masala, haldi,red chilli powder,salt and sugar to taste.

Toss and cook mangoes till semi soft.Add the ground dry roasted masala.Try to avoid water, but if needed just sprinkle some water so that masala coats evenly on the mangoes.

Sprinkle a pinch of sodium benzoate and toss.

Cool and pour in glass bottles and keep in direct sunlight for 4-5 days.Adding sugar will give it a hot sweet and sour chatpata taste.

The above picture is still in the process of making and needs to be put in sunlight for 3-4 days more.