Ingredients:

• 50 – mangoes
• 1 inch – Turmeric/Haldi
• 1 kg – Sweet Oil
• 5 cups – Salt
• 1 inch – Asafoetida (Hing)
• 16 tbsps- chilli Powder
• 14 tbsps – Mustard Seeds
• 2 tbsps – Methi

Method:

1. Wipe the tender mangoes, slit them lengthwise into fours leaving the seeds inside.
2. Stuff each mango with salt and keep under heavy weight for three days – turning them after two days.
3. On the fourth day, heat the oil till it smokes.
4. Add asafoetida, turmeric and fenugreek.
5. Take the pan off the heat before the spices turn too brown.
6. With a dry spoon remove the spices and keep aside in a dry container.
7. Add 7 level tbsps of mustard seeds to the hot oil and allow to cool slowly.
8. Roast the remaining 7 tbsps of mustard seeds (in a dry frying pan), slightly pound well and keep aside.
9. Grind the asafoetida, turmeric and fenugreek finely and keep aside.
10. Mix the chilli powder and all the other ground ingredients with the water that comes out of the mangoes.
11. Remove the seeds from the mangoes and stuff the masala into each mango.
12. Arrange the mangoes in a jar and pour the cold oil over the mangoes.
13. Oil level should be 1 inch above the mangoes. This pickle can be eaten after a month.