Made the way it’s made at home: raw mango cut with the skin on, salted and left to draw out its own water, then mixed with chilli powder, mustard and gingelly oil and left to sit until the oil settles clear on top.
Cutting with the skin on matters — it’s what keeps the pieces firm instead of collapsing into pulp after a month in the jar. You should be able to bite a piece and have it hold.
Sour first, then the chilli arrives, then the sesame oil rounds it off. Eat it with curd rice, lemon rice, or plain rice and ghee. A spoon alongside a thin rasam is not a bad idea either.
Always serve with a dry spoon. Water in the jar is what spoils a pickle.
How to use: Serve with curd rice, lemon rice, or plain rice. Always use a dry spoon. Ingredients (verify): Raw mango, gingelly (sesame) oil, red chilli powder, mustard, salt, fenugreek, turmeric, asafoetida. Shelf life: 12 months unopened. Refrigerate after opening.
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