Raw mango in mustard brine ( kaddugu mangai)

Raw mango in mustard brine ( kaddugu mangai)

Raw mangoes small ones 4 litres

Mustard seeds ¾ kg

Water 6 glasses

Red chilies 550 gm

Salt 4 glasses

Turmeric pdr 4 tsp

Til oil ½ kg

Method

 Boil salt & water till water almost evaporates.

In this water, once cooled, soak small tender raw mangoes, add turmeric pdr, oil, mix well.

Keep it covered for one week to soak well.

It would have given out water, in that water itself soak  mustard seeds, chilies in the evening, the next day, grind it well. Then add it to the mangoes, mix well. It will be ready to eat in 2 days.

Ps- this pickle will last for 1 year if stored properly, i.e., use dry hands, dry spoons for pickles always.