Place chunks in jar. Sprinkle rock salt and 1/2 the turmeric.
Shake the jar so the pieces are evenly coated.
Keep aside and shake jar in a pendulum motion every 10-12 hours, for 2 days.
On the third day, empty the contents into a non-iron colander and allow the water to drain for 15-20 mins.
Spread out on an old kitchen towel for 1.5 to 2 hours. Do not use white cloth, since turmeric will stain the fabric.
In a large plastic or glass bowl, mix all the dry ingredients left.
Add the mangoes and half the oil.
Mix very well with clean dry hands or a spatula.
Transfer to a clean jar and press down lightly.
Pour remaining oil on top. Allow to marinate for 10 days before using.
Take out in small quantities for use in a small glass jar.
The main jar should always have a layer of oil floating on top.
Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.