Ingredients:

• 5 kg – raw, fleshy mangoes
• 1/2 kg – Coriander seeds
• 200 g – chilli powder
• 1 kg – Mustard oil
• 1/2 kg – garlic, crushed
• 200 g – Nigella seeds
• 100 g – Cumin seeds
• 1 1/2 tsp – asafetida powder
• 300 g – salt

Method:

1. Broil coriander, nigella and cumin seeds separately and then powder them.
2. Soak mangoes overnight. Drain away the water, wipe and peel them.
3. Cut into strips and dry in the sun for 5 to 6 days.
4. Combine all the ingredients and add to the dried mango pieces and dip them in oil.
5. This is a dry pickle, ideal for picnics and for those who carry their lunch with them.