Ingredients:

• Mango (raw) – 2 Kgs
• Salt – 1/2 Kg
• Chilli powder – 1/2 Kg
• Mustard powder – 1/2 Kg
• Gingili Oil – 1/2 Kg
• Asafoetida – 100 g

Method:

1. Cut mangoes into small pieces.
2. In a big vessel for 5 cups of mango pieces add 3/4 cup salt, 3/4 cup chilli powder, 3/4 cup mustard powder, 3/4 cup gingili oil and asafoetida.
3. Mix all these together and shake well. Now transfer this to a sterilised bottle and close the lid tightly for one month.
4. Take out the bottle every day and shake it so that all ingredients get mixed well.
5. Pickle is ready to serve after 1 month.

Recipe courtesy of Sheela