1 cup - oil (any refined oil) glass, China or earthen pickle jar
How to Make Spicy Mango Pickle (Rajasthani)
Place chunks in jar. Sprinkle rock salt and 1/2 the turmeric.
Shake the jar so the pieces are evenly coated. Keep aside 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 minutes. Spread out on an old kitchen towel for one and a half to two hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
In a large plastic or glass bowl, mix all the dry ingredients left. Add the mangoes and add 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
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.