- 1 kg tiny raw mangoes
- 1 heaped glass chilli powder
- 1 heaped glass table salt
- 1 tbsp turmeric powder
- 1 tbsp mustard powder
- 1 tbsp asafoetida
- Wash mangoes and spread out to dry on a towel.
- Once the water evaporates, trim stalks to about 1 cm.
- Put mangoes into a vessel and pour salt on top.
- Cover it with a plate of the exact circumference of the vessel.
- Wrap with cotton cloth and secure with string.
- For three days, (twice every day) untie vessel, takes lid off and shake vessel a couple of times to help salt permeate.
- Make it a point not to touch mangoes.
- Let it marinate for three days or till mangoes shrivel up.
- Blend remaining ingredients in a mixer, along with salt water drained from the vessel.
- Immediately, pour the concoction over mangoes in a barni (porcelain jar) or glass bottle.
- Avoid using a steel container. Let it stand for about 15 days.
Goes best with: Curd rice, or any other bland preparation.
- Buy firm mangoes that are sour in taste.
- Kashmiri chilli powder gives you pickle thats deep red and not-too-spicy; the opposite applies to its regular counterpart.
- Always switch the fan on while marinating and mixing pickle; this ensures hygiene, which increases shelf life.