Mango Pickle

• Wash the raw mangoes thoroughly and cut them into even pieces.

• Place the mango pieces in a bowl and add 200g of Shayona Pickle Masala. Mix well and leave to rest for a few minutes.

• Mix again and transfer to a clean, dry glass jar.

• Heat 200g of mustard oil (or any oil of choice) until hot, then allow it to cool completely.

• Once cooled, pour the oil into the jar and mix thoroughly. Add a little extra oil if needed to fully coat the mango.

• Seal the jar and leave the pickle to mature for a minimum of two days before consuming.

• Leave the pickle longer for the flavour to marinate and develop.

• Do not add any additional spices – Shayona Pickle Masala provides all the required flavour.

• You may adjust the amount of mango according to preference.

• This masala may also be used to prepare pickles with lemon, gunda, cucumber, chillies and more.