4 raw mangoes – wash them in cold water, pat them dry and then them cut in half, remove the seed and then cut them into wedges (you can also cut the wedges into halves as well)
4 green chilies – chopped
1/2 tsp hing
1 tsp turmeric powder
salt to taste
2 tsp vinegar
10 cloves of garlic – crushed
1 1/2 tsp sugar (optional)
For Pickle Masala
1 tsp mustard seeds
1 tsp fennel seeds
1 1/2 tsp cumin seeds
1/2 tsp onion seeds (mangrel)
1/2 fenugreek seeds
6 dried red chilies
Dry-roast and grind masala to a coarse powder when cool – Keep aside
Add turmeric and salt into mango wedges and sun dry them for 10 hrs.
Add 4 tbsp of oil into a big fry pan and add 1 sprig of curry leaves.
Add the mangoes and saute for 5 min. Turn the stove off.
Add the vinegar, hing, fresh chilies and garlic and mix well.
Add sugar and masala powder to the mangoes and toss them well.
Let is slightly cool and then pack the pickles into a glass jar with an air tight lid.
Add enough mustard oil to immerse the contents.
close the jar and give it a good shake making sure the oil goes all the way to the bottom of the jar
Pickles will be ready to eat in 4-5 days
Keep the jar in sunlight when ever possible for it to last longer