Ingredients:

• 6 cups – brine
• 10 kg – Raw Mango
• 1.5 kg – salt
• 4 tbsp – Turmeric powder
• 1 kg – Kashmiri chilli powder
• 200 g – mustard dal
• 50 g – Fenugreek dal (roasted and coarsely powdered)
• 4 tbsp – Asafoetida
• 2.5 kg – Mustard oil
• 6 tbsp – Sugar

Method:

1. Wash, dry and cut the mangoes into small bits and put them in a deep plastic container in layers – each layer sprinkled liberally with salt.
2. Keep a weight over the mango and close the container with a muslin cloth.
3. Let it remain for 3 days.
4. Remove mango from the brine, spread them on a clean cloth and dry the pieces in the sun, till the pieces are semi-dry.
5. Keep the brine aside for mixing with the masala.
6. Prepare Masala:
7. In a large container mix chilli powder, turmeric powder, mustard dal powder, fenugreek powder, asafoetida and blend them with a wooden spatula.
8. In a separate vessel, heat mustard oil and pour over the masala.
9. Put 6 tbsp of sugar, add 4 cups of brine and mix well.
10. When the masala cools, add the mango pieces and stir and mix thoroughly.
11. Fill the pickle in glass jars and add warm mustard oil if required.
12. Recipe Courtesy: Mangalorean Recipes