Ingredients:

• 2.5 kg – rajapuri mangoes
• 250 g – Mustard oil
• 250 g – Mango masala for pickles (you get readymade)
• 2 to 3 cups – cooking Vinegar
• 2 cups – Sugar
• 100 g – Garlic (peeled)
• 50 g – Green chillies
• salt to taste

Method:

1. Peel, wash and cut the mangoes into very small pieces.
2. Apply salt and keep aside for couple of hours.
3. Discard the water that comes out from the mangoes.
4. Heat oil to boiling point and cool completely.
5. To the mangoes add oil, mango masala, vinegar, sugar, finely chopped pieces of garlic, green chillies and salt.
6. Mix well. Store in a sterilized glass jar.
7. It will be ready for consumption in 4 days.
8. After a months’ time (if not consumed) store in fridge.

Recipe courtesy of Anita Raheja