Ingredients:
2 dozen mangoes washed, deseeded and cut into bite sized pieces
2 tablespoons of salt
2 tablespoons of sugar
2 teaspoons of Turmeric/ Arad powder
2 teaspoons of chili powder
2 tablespoons of pickle masala
6 black peppercorns
3 whole cloves of garlic
A few cinnamon sticks
1 teaspoon of mustard seeds
1/4 cup of vinegar
Method:
Soak Mangoes in Salt and vinegar overnight
Allow mangoes to dry
Add the rest of the ingredients to the Mangoes
Additional: Fry curry leaves in heated oil; Allow to cool and pour over pickle.
Note: You may use wet pickle masala to give pickle a darker colour.
