Traditional Mango Pickle Recipe - इस तरीक़े से बना अचार 5 साल तक भी ख़राब नहीं होगा

This video is about how to make Mango pickle without preservatives. I have shown the traditional way of making stuffed or भरवां Mango Pickle. It is mainly famous in some region of Bihar and this lasts many years.
All the spices I have used to make this pickle is listed below

For 5 kg mango
Cumin seeds or jeera - 200 grams
Black cumin seeds or kanonji - 30 grams
Yellow mustard seeds or pili sarson - 350 to 400 grams
Fenugreek or Methi - 50 grams
Fennel seeds or Saunf - 100 grams
Ajwain - 100 grams
Red chilli powder or lal mirch powder - around 50 to 60 grams or as per your taste
Coriander powder or dhania powder - 100 grams
Salt - as per your taste or 200 to 250 grams
Turmeric powder - around 25 grams
And kachchi ghani mustard oil for mixing spices
After stuffing the spices keep the pickle in the sun for around two months. And after two months pickle is ready to eat.

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