Ingredients –
Tender small firm green raw mangoes ( available usually in March / April months)
Rock salt
Chilly powder
Mustard powder – ( lightly roasted mustard made into a powder )
Vessels needed –
Big steel vessel with lid to put the mangoes initially while mixing
Barani to put the mangoes after final pickle is made
Small measuring vessel or cup
Big Spoon to stir
Procedure –
Wash the mangoes thoroughly and then dry them with a cloth
Remove the stem from the mangoes if they are very long and leave on a small stub
Take ten measures of mangoes and put them in the big steel vessel
Take one measure of rock salt and mix with the mangoes
Leave it for a few days and shake the vessel everyday , two or three times a day
The mangoes with start leaving water and will shrink
Continue this for 3 to 4 days and you will see that there is water in the vessel . at this stage add 3/4 cup red chilly powder and and 1/2 cup mustard powder to the mangoes and stir well
Keep for a few more days and then store in a airtight Barani .
By Krishna Anandkumar
Simple home cooking 