1 kg of raw green mangoes
1 litre of mustard oil
2 tsp of turmeric powder
½ tsp of asafoetida powder
5-6 tsp of salt
For the spice powder
2 tsp of saunf powder – aniseed powder
2 tsp of amchur powder
20-25 dried red chillies
1 tsp of kala jeera – onion seeds
½ tsp of fenugreek seeds
2 tsp of mustard seeds
This pickle is spicy. Reduce the amount of red chillies as required to reduce the spice.Dry roast all ingredients for the spice powder. Cool and grind to a powder in a mixer. Keep aside.
Choose raw green mangoes which are absolutely raw and have not started to ripen even a little. Choose hard and dark green mangoes. Wash these well and cut into quarter-inch pieces. Sprinkle salt and turmeric powder and keep in a clean steel container. Cover with a muslin clth and allow the mangoes to dry in sun or even at room temperature for 2 days so that most of the moisture is evaporated.
Heat half the quantity of mustard oil and add the asafoetida powder and allow spluttering for 30 seconds. Mix in the mango pieces and stir gently. Put off the heat, mix in the spice powder. In another pan heat the remaining mustard oil and pour the spiced mango pieces. Allow to cool to room temperature. Put into glass bottles or jar and put the lid. Keep in sun for 8-10 days. Stays good for even a year if care is taken to keep it clean. Take out only a few pieces of mango at one time and keep closed without letting any water particles to go in. keep in sun from time to time.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin