Ingredients:

• 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

Method:

1. Wash mangoes and spread out to dry on a towel.
2. Once the water evaporates, trim stalks to about 1 cm.
3. Put mangoes into a vessel and pour salt on top.
4. Cover it with a plate of the exact circumference of the vessel.
5. Wrap with cotton cloth and secure with string.
6. For three days, (twice every day) untie vessel, takes lid off and shake vessel a couple of times to help salt permeate.
7. Make it a point not to touch mangoes.
8. Let it marinate for three days or till mangoes shrivel up.
9. Blend remaining ingredients in a mixer, along with salt water drained from the vessel.
10. Immediately, pour the concoction over mangoes in a barni (porcelain jar) or glass bottle.
11. Avoid using a steel container. Let it stand for about 15 days.

Goes best with: Curd rice, or any other bland preparation.

Tips:

• 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.