Ingredients:

• 3 kg – raw firm mangoes (preferably Rajapuri mangoes)
• 1 cup – crushed Mustard Seeds
• 1/2 cup – crushed Fenugreek
• 1/2 cup – crushed Dhana Kari
• one and a half tbsp – Turmeric powder
• salt as per taste
• pinch of Hing
• 1 kg – jaggery, crushed
• 1 kg – Sugar
• 1/4 cup – 1/2 cup – Red Chilli (as per taste)
• one and a half cup – Mustard oil

Method:

1. Peel the mangoes and chop in to medium size chunks.
2. Wash the chunks.
3. Place it in a jar.
4. Add 2 tbsp salt and 1 tbsp turmeric powder.
5. Shake the jar so the pieces are evenly coated.
6. Keep aside.
7. Shake jar in a pendulum motion every 7-8 hours, for a day.
8. Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes.
9. Dry the chunks and let it dry on towel for 4-5 hours.
10. Heat 1 cup mustard oil very well till smoky.
11. Add dhana keri, and crushed fenugreek.
12. Remove from fire, and let it cool slightly.
13. Then add mustard, asafetida and salt
14. Let the oil cool completely, then add turmeric and red chilli powder.
15. Mix it well.
16. Add sugar and jaggery.
17. Mix it well with hand, to make a smooth paste.
18. Then, add mango chunks.
19. Keep it in a container for 2-3 days, till sugar dissolves completely, stirring occasionally.
20. Put the pickle in an air-tight container and press down lightly.
21. Put more oil, if required as oil should float on the pickle.
22. The main jar should always have a layer of oil floating on top.

Recipe courtesy of Saroj Kering