40mlsesame/til oilsubstitute with mustard/sarson oil * see notes
2flakes of garliccrushed
2-3sprigs of curry leaves
a generous pinch of asafoetida/hing dissolved in 1-2 teaspoons of water
Prepare the mangoes:
Wash the mangoes well, remove the sap if any from the stem, thoroughly wipe them with a clean kitchen cloth to ensure that no moisture remains.
Finely chop/shred the mangoes to small pieces. Leave the green skin on. Transfer the shredded mango into a wide porcelain or ceramic dish preferably (but not aluminium)
Add the 85 grams of salt and mix well and place a steel plate over the mango pieces and then place a weight (maybe a heavy mortar & pestle) over the steel plate. This is to help the mango pieces to release the excess moisture/water. Leave the pan undisturbed for 2 days.
On the 3rd day carefully drain off the excess water released by the mango pieces and with your hands gently but firmly squeeze out any extra water from them - you can even place these pieces on a thin muslin cloth (bairas), tie it into a bundle and place a weight over it for another 2-3 hours to help drain off all the moisture.
After 3 hours open up the muslin cloth and spread out the pieces evenly over it.
Prepare the salt solution:
In a pan add the 150 ml of water, salt and vinegar and bring this mixture to a boil for a couple of minutes. Remove from heat and let it cool completely. Add the chopped ginger, garlic and green chillies, cover the pan and keep it aside for a day.
The next day mix the shredded mango pieces and 80-100 grams of the prepared spice blend (pickle powder). Add according to your taste, you can increase it as you go. Add the prepared salt solution with the chopped ginger, garlic & green chillies in it, little by little until you achieve the desired thickness of the gravy. If you want more gravy in your pickle add more salt solution. Now your pickle is almost ready.
Prepare the seasoning/tempering:
Heat the sesame oil in a small pan meant for tempering and add the crushed garlic and curry leaves. Add the asafoetida mixture too. Let this tempering/seasoning cool down completely. Do not add it when it is hot.
When the tempering has completely cooled down add it to the prepared pickle and mix well.
Transfer the pickle into clean and sterilized glass or ceramic bottles/jars/containers with an airtight lid. Alternatively you can refrigerate and consume quickly.
If prepared properly and hygienically the pickle will last for over a year.
Indian sesame oil needs to be used - there is another variety of sesame oil that is used in Chinese cuisine, do not use that.