Ingredients:

• 2.5 kg – rajapuri mangoes, grated (raw)
• 200 g – Mustard oil
• 1/4 kg – Mango masala for pickles (readymade)
• 3 pods Garlic (peeled)
• 3 tsp – Acetic acid
• small pieces of muslin cloth (baby handkerchief sized)
• sufficient amount of water to soak the bheendis
• salt to taste

Method:

1. Peel, wash and grate the mangoes.
2. Heat the oil to boiling point.
3. Let it cool completely.
4. To the grated mangoes (placed in a vessel) add the mango masala, peeled garlic, 100 gms – oil and salt. Mix well.
5. Tie small portions of this mixture in each piece of cloth.
6. For Storing:
7. Take a jar full of water.
8. Boil the water and let it cool completely.
9. Add acetic acid and the remaining 100 gms – of oil.
10. Put the small potlis (i.e. the pickle tied in cloth pieces) in this water.
11. Store in a sterilized glass jar ensuring that the potlis are below water and not floating on top.
12. To do this, press the potlis with your hand. Repeat every 5-6 days.
13. In 15-20 days, you can open the potlis and enjoy the pickle

Recipe courtesy of Anita Raheja