Ingredients

• 6 cups - brine
• 10 kg - raw mango
• 1.5 kg - salt
• 4 tbsp - turmeric powder
• 1 kg - Kashmiri chilli powder
• 200 g - mustard dal
• 50 g - Fenugreek dal (roasted and coarsely powdered)
• 4 tbsp - Asafoetida
• 2.5 kg - mustard oil
• 6 tbsp - sugar

How to Make Green Mango Pickle

• Wash, dry and cut the mangoes into small bits and put them in a deep plastic container in layers - each layer sprinkled liberally with salt.
• Keep a weight over the mango and close the container with a muslin cloth.
• Let it remain for 3 days.
• Remove mango from the brine, spread them on a clean cloth and dry the pieces in the sun, till the pieces are semi-dry.
• Keep the brine aside for mixing with the masala.
• Prepare Masala:
• In a large container mix chilli powder, turmeric powder, mustard dal powder, fenugreek powder, asafoetida and blend them with a wooden spatula.
• In a separate vessel, heat mustard oil and pour over the masala.
• Put 6 tbsp of sugar, add 4 cups of brine and mix well.
• When the masala cools, add the mango pieces and stir and mix thoroughly.
• Fill the pickle in glass jars and add warm mustard oil if required.
• Recipe Courtesy: Mangalorean Recipes