Ingredients:

• 25 – large fleshy raw mangoes
• 1.5 kg – Red Chillies (seed and powder)
• 125 g – Mustard Seeds (broil and powder)
• 125 g – garlic, ground to a paste
• 125 g – ginger, ground to a paste
• 1 tbsp – Turmeric powder
• 1 tsp – Fenugreek seeds (broil and powder)
• 4 cups – gingelly oil
• 1 – large bottle Vinegar
• 1 tbsp – Sugar
• 2 cups – salt
• For Tempering:
• 1 tsp – Mustard Seeds
• 1.5 tsp – Fenugreek seeds
• 1.5 level tsp – Asafoetida powder

Method:

1. Mix well the vinegar & sugar.
2. Peel mangoes. Cut into finger slices.
3. Rub salt and marinate for 2 days, keeping the drained liquid.
4. Dry the mangoes fully and soak them in the drained liquid for another 24 hours.
5. Heat oil, add ginger-garlic paste and fry for 3-4 mins.
6. Add turmeric powder, vinegar and bring to a boil.
7. Take it off the fire, add chilli, fenugreek and mustard seeds powders.
8. Cool and add mango pieces. Pack in glass jar.