Ingredients

• 12 - Mangoes, fleshy and large
• 2 cups - Powdered salt
• 200 gms - Garlic
• 200 gms - Ginger
• 100 gms - Chillies Green
• 2 cups - Salt, boiled in 4 cups of water
• 1/2 bottle - Vinegar
• 100 gms - Dry red chillies
• A Little Turmeric/Haldi
• 1/2 tbsp - Mustard Seeds
• 1/2 tbsp - Asafoetida (Hing)
• 1/2 bottle - Sweet Oil
• A Few - Curry Leaves
• 1 tsp - Mustard Seeds

How to Make Goan Minced Mango Pickle

• Peel mangoes and slice and then mince them.
• Take 2 cups of powdered salt and rub it into the minced mango pieces.
• Place the pieces in a wooden vessel with a lid. Add a heavy weight for pressure.
• Next day, remove the minced pieces from the brine, squeeze out all the water and keep aside for drying.
• Make a minced masala from garlic, ginger and green chillies.
• Boil 2 cups of salt in 4 cups of water. Boil for half an hour till salt crystals begin to form.
• Add the vinegar to the boiling salt water.
• Powder Masala:
• Powder red chillies, turmeric and mustard seeds with asafoetida.
• Add the powdered masala to the vinegar and salt solution.
• When cool, add the mango pieces.
• Temper sweet oil with chopped curry leaves and mustard have been sauteed.
• Add this to the pickle. When cool, bottle the pickle.