Ingredients:

• 3 medium raw firm mangoes-chopped in chunks
• 1 tbsp – crushed Mustard Seeds
• 1/2 tbsp – crushed Fenugreek seeds (methi)
• 1/4 tbsp – aniseed (sauf)
• 1/2 cup – Red Chilli powder
• 1/2 cup – salt
• 1/5 cup – Turmeric powder
• 1 cup – oil (any refined oil)
• glass, china or earthen pickle jar

Method:

1. Place chunks in jar. Sprinkle rock salt and 1/2 the turmeric.
2. Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.
3. On the third day, empty the contents into a non-iron colander and allow the water to drain for 15-20 mins.
4. Spread out on an old kitchen towel for 1.5 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
5. In a large plastic or glass bowl, mix all the dry ingredients left.
6. Add the mangoes add half the oil mix very well with clean dry hands or a spatula.
7. Transfer to a clean jar and press down lightly.
8. Pour remaining oil on top. Allow to marinate for 10 days before using.
9. Take out in small quantities for use in a small glass jar.
10. The main jar should always have a layer of oil floating on top.

Recipe courtesy of Saroj Kering