Ingredients

1. Mangoes --- 5 nos (s)
2. Sesame oil --- 3/4 cup
3. Garlic --- 12-18 cloves
4. Ginger --- 2"
5. Thai/Green chillies --- 6 / 10 nos
6. CG paste --- 1tbls
7. Chilly powder --- 4 tsp
8. Turmeric powder --- 1/4 tsp
9. Asaphetoda --- 1/4 tsp
10. Viniger --- 2 tbls
11. Mustard & Fenugreek --- 1/1 tsp
12. Salt --- 3-4 tsp
13. Curry leaves --- 2 stems

Pre-prep

1. Wash the mangoes and wipe it dry.
2. Cut the mangoes alongwith the skin and make 5mm cube pieces

Method

1. Keep everything ready and handy as the cooking time is just less than 2 minutes.
2. Heat the oil well and splutter 1 tsp mustard and 1 tsp uluva.
3. Add Garlic, Thai/Green chillies, Curry leaves, GG paste, followed by all the powders (3), Mangoe pieces, and salt one by one in this order with vinegar as the last item.
4. Mix everything well with every addition of ingredients, and when everything is mixed well,turn off the stove.
5. When cooled, transfer to airtight bottles. Make sure of a layer of oil on top that will preserve the pickle for very long.

Notes

1. Many pickles like lime, Ilumbi puli are made in a similar manner. My next recipe is the Fish Pickle.