Ingredients:

• 3 – medium raw firm mangoes, chopped in chunks
• 1 tbsp – crushed Mustard Seeds
• 1/2 tbsp – crushed Fenugreek seeds (methi)
• 1/4 tbsp – aniseed (sauf)
• 1/2 cup – Red Chilli powder
• 1/2 cup – salt
• 1/5 cup – Turmeric powder
• 1 cup – oil (any refined oil)
• glass, china or earthen pickle jar

Method:

1. Place chunks in jar. Sprinkle rock salt and 1/2 the turmeric.
2. Shake the jar so the pieces are evenly coated.
3. Keep aside and shake jar in a pendulum motion every 10-12 hours, for 2 days.
4. On the third day, empty the contents into a non-iron colander and allow the water to drain for 15-20 mins.
5. Spread out on an old kitchen towel for 1.5 to 2 hours. Do not use white cloth, since turmeric will stain the fabric.
6. In a large plastic or glass bowl, mix all the dry ingredients left.
7. Add the mangoes and half the oil.
8. Mix very well with clean dry hands or a spatula.
9. Transfer to a clean jar and press down lightly.
10. Pour remaining oil on top. Allow to marinate for 10 days before using.
11. Take out in small quantities for use in a small glass jar.
12. The main jar should always have a layer of oil floating on top.
13. Note:
14. Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.

Recipe courtesy of Sify Bawarchi