Ingredients:
• 12 – Mangoes, fleshy and large
• 2 cups – Powdered salt
• 200 gms – Garlic
• 200 gms – Ginger
• 100 gms – Chillies Green
• 2 cups – Salt, boiled in 4 cups of water
• 1/2 bottle – Vinegar
• 100 gms – Dry Red Chillies
• A Little Turmeric/Haldi
• 1/2 tbsp – Mustard Seeds
• 1/2 tbsp – Asafoetida (Hing)
• 1/2 bottle – Sweet Oil
• A Few – Curry leaves
• 1 tsp – Mustard Seeds
Method:
- Peel mangoes and slice and then mince them.
- Take 2 cups of powdered salt and rub it into the minced mango pieces.
- Place the pieces in a wooden vessel with a lid. Add a heavy weight for pressure.
- Next day, remove the minced pieces from the brine, squeeze out all the water and keep aside for drying.
- Make a minced masala from garlic, ginger and green chillies.
- Boil 2 cups of salt in 4 cups of water. Boil for half an hour till salt crystals begin to form.
- Add the vinegar to the boiling salt water.
- Powder Masala:
- Powder red chillies, turmeric and mustard seeds with asafoetida.
- Add the powdered masala to the vinegar and salt solution.
- When cool, add the mango pieces.
- Temper sweet oil with chopped curry leaves and mustard have been sauteed.
- Add this to the pickle. When cool, bottle the pickle.