This is pickle made out of tiny tender raw mangoes which we get in summer in India. We usually makes this in larger quantities and store for one whole year. More than the pickle, the juice which oozes out from the mangoes gives an irreplaceable taste in mouth when accompanied with curd rice. One best about this recipe is no oil is used to make this pickle.
Raw Mangoes - 1 kg
Castor oil - 2 tsp
Rock salt - 1/4 cup
Mustard seeds - 1/4 cup
Red chillies - 20
1. Wash the tender mangoes in water thrice to remove dust from it and pat dry them completely. It is advisable to buy the mangoes with stem. The ones without stem will get spoilt soon.
2. Apply 2 tsp of castor oil and mix well with a ladle. Ensure the oil coats over all the mangoes. This is done to prolong the shelf life of pickle and to reduce the body heat when consuming the pickle.
3. Add salt later and mix well. Shake well or turn it down using a ladle daily. Keep this mixture for 2-3 days. The salt will dissolve and starts to ooze out water little.
4. Grind Red chillies along with mustard seeds with little water.
5. Add this to the mango mixture and mix well. Keep them by turning it upside down for a week. By this time, the mangoes will shrink and more water will be oozed out. Around a week later, you could observe the mangoes will be immersed with 1 inch water above it. Store the pickle in small bottle for daily use. Generally, we don't refrigerate this and store in porcelain jar but can be used for more than a year when refrigerated. Always use a dry spoon to take out the mangoes.
Your lovable ones will ask for more serving when served with curd rice.