Ingredients

• 1 kg large raw mangoes
• 1 cup table salt
• 1/2 cup chilli powder
• 1 1/4 tsp turmeric powder
• 6 tsp mustard
• 1 tsp fenugreek
• 3/4 tsp asafoetida powder
• 1/4 cup peanut oil (optional)

Methods

1. Skin and cut mangoes into bit as tiny as possible. This mince is called kochalu (kochor).
2. Add salt and keep aside.
3. Roast the mustard without oil till it starts to splutter. Cool.
4. Roast fenugreek till light brown.
5. Roast chilli powder till thoroughly dried.
6. Heat oil, add asafoetida powder and remove from fire.
7. Stir in turmeric powder.
8. Finely mix the ingredients well with Powder mustard and fenugreek and add to the kochalu.
9. Stir well. It tastes best with rice dishes.

Goes best with: Rice dishes

Tips:

• The mangoes should be raw and firm.
• Don`t use too much oil. Though oil preserves pickles well, it`s af myth that more oil means more taste.
• Store pickle in porcelain jars.