| Mangoes (tender) | 2 kg |
| Red Chilli | 5 table spoon |
| Mustard | 5 table spoon |
| Salt crystals |
|
Take a clean dry jar and put one layer of mangoes and one layer on salt crystals. Repeat this till all the mangoes are packed in, covered with salt. Put the lid back, tie a cloth round the neck and keep aside for 1 week. Shake occasionally. Meanwhile, soak the chilli and mustard in saturated salt water and grind it to a fine paste. Take out the mangoes when it is fully shrunk. Strain the juice out, boil till the salt starts crystallizing. Cool it well. Mix with ground masala to form thin gravy. Mix the mangoes in it. Fill in the jar. Sprinkle a teaspoon of asafetida powder on top and cover with a cloth soaked in boiled and cooled coconut oil. Close the jar and tie a piece of cloth around. Use the pickle only after 2 months.
(If kept properly it will stay upto 2 years.)
