Ingredients

• 2.5 kg - rajapuri mangoes
• 250 g - mustard oil
• 250 g - mango masala for pickles (you get readymade)
• 2 to 3 cups - cooking vinegar
• 2 cups - sugar
• 100 g - garlic (peeled)
• 50 g - green chillies
• salt to taste

How to Make Kat Keri (Diced Mango in Vinegar)

• Peel, wash and cut the mangoes into very small pieces.
• Apply salt and keep aside for couple of hours.
• Discard the water that comes out from the mangoes.
• Heat oil to boiling point and cool completely.
• To the mangoes add oil, mango masala, vinegar, sugar, finely chopped pieces of garlic, green chillies and salt.
• Mix well. Store in a sterilized glass jar.
• It will be ready for consumption in 4 days.
• After a months' time (if not consumed) store in fridge.