Mangalori Pickles in any language

material:

 • 1 kg raw mango without small kernels

 • 5 cups of water

 • 250 grams ground red chili

 • Two teaspoons ground turmeric

 • Asafoetida 5 grams

 • Mustard 200 grams

 • 200 grams coconut oil

 • 250 grams of salt

 process:

 • Wash the mangoes and dry them on a cloth.

 • Dissolve salt in water and boil it a lot. Filter it when it cools down and keep it in a vessel.

 • Put all the mangoes in this vessel. Keep covered for four to five days. Stir once or twice a day.

 • Mangoes will shrink slightly from green to yellow. Take them out and dry them on a cloth.

 • Boil the salt water again for five minutes. Let it cool down. Grind chilli, turmeric and asafoetida with this water. Grind mustard separately.

 • Mix both the ground mixture with mangoes and fill it in the vessel. Heat coconut oil and cool it after adding asafoetida. Take a fine cotton cloth and dip it in oil and cover it on the pickle.

 • Use pickle after three months. A cloth with oil should always be covered over the pickle.

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