Ingredients

• 2.5 kg - rajapuri mangoes, grated (raw)
• 200 g - mustard oil
• 1/4 kg - mango masala for pickles (readymade)
• 3 pods garlic (peeled)
• 3 tsp - acetic acid
• small pieces of muslin cloth (baby handkerchief sized)
• sufficient amount of water to soak the bheendis
• salt to taste

How to Make Bhendi Khatti (Grated Mango Pickle)

• Peel, wash and grate the mangoes.
• Heat the oil to boiling point.
• Let it cool completely.
• To the grated mangoes (placed in a vessel) add the mango masala, peeled garlic, 100 gms - oil and salt. Mix well.
• Tie small portions of this mixture in each piece of cloth.
• For Storing:
• Take a jar full of water.
• Boil the water and let it cool completely.
• Add acetic acid and the remaining 100 gms - of oil.
• Put the small potlis (i.e. the pickle tied in cloth pieces) in this water.
• Store in a sterilized glass jar ensuring that the potlis are below water and not floating on top.
• To do this, press the potlis with your hand. Repeat every 5-6 days.
• In 15-20 days, you can open the potlis and enjoy the pickle