½cupheaped rock salt (edible and food grade)or 140 grams rock salt (sendha namak)
3 to 3.5cupssesame oil or mustard oilor 750 to 875 ml, add more if required
Take the fenugreek seeds in a grinder jar.
Pulse and grind, till the seeds split and you get a coarse mixture. Don’t make a powder. 3/4 cup of whole fenugreek seeds, will roughly yield 1 cup split fenugreek seeds.
If you can get ready split fenugreek seeds from the market, then skip this first step.
Rinse the mangoes and then dry them with a clean kitchen towel. There should be no trace of moisture on the mangoes. Chop the mangoes into bite sized pieces or cubes. Chopping is a bit tough, so use a good knife and be careful of your hands. You can also ask the vegetable vendor to chop the mangoes for you.
Take all the chopped mangoes in a mixing bowl or pan.
Add the coarsely ground fenugreek seeds and split mustard seeds.
Add turmeric powder, red chili powder, asafoetida and rock salt.
Mix very well with a clean spoon.
Now add this pickle mixture in a sterilized glass jar. You can also use a bharni.
Pour sesame oil. There is no need to heat the sesame oil.
If using mustard oil, then heat the mustard oil, till it reaches its smoking point. Switch off the flame and cool the mustard oil completely. Add the cooled mustard oil to the pickle mixture
The oil has to float at least 2 inches above the top.
Close the jars tightly and keep them on your kitchen counter for 10 to 12 days, till the mangoes soften a bit and become tender. Stir the jar after every 2 to 3 days with a clean sterilized spoon.
Once the pickle is ready, you can serve them. Whenever the amount of oil becomes less on top, add some more oil.