Ingredients:

• 2 .5 kg – rajapuri mangoes (raw)
• 1 kg – Mustard oil
• ?kg – Mango masala for pickles (this is a special ready-made masala for pickles)
• 2 to 3 pods Garlic (peeled)
• salt to taste

Method:

1. Wash and cut the mangoes into small pieces.
2. Apply salt and keep aside for a couple of hours.
3. When the water from the mangoes surfaces, drain it out.
4. Spread the mangoes on a piece of cloth and expose them to the sun for 3-4 hours. Heat oil. Let it cool.
5. In the process of cooling, while still lukewarm, add the mango masala and some salt.
6. When the oil has cooled completely, add the pieces of mango and peeled garlic to the masalas in the oil. Mix well.
7. Store in a sterilized glass jar.
8. Ensure that the oil remains on top by pushing down the mango pieces with your hand.
9. Repeat this process every 5 days.
10. Keep the mangoes in the sun for a day.
11. The pickle will be ready in a month’s time.
12. The quantity is 2 kilos.

Recipe courtesy of Anita Raheja