May 13, 2015


Raw Mangoes -12 (big)
Chilli powder - 500 gms (three mangoes brand)
Salt - 500 gms
Mustard powder - 500 gms
Gingely Oil - 750 ml

For Talimpu:
Red chillies - 10
Channa dal - 100 gms
Mustard seeds - 1 tbsp
Fenugreek seeds - 1 tsp
Curry leaves -  few


  • Wash and pat dry the mangoes. Peel and cut them into small pieces.
  • Boil 500 ml of water in a vessel, let it cool and stir in mustard powder. Keep aside for 6 hours.
  • In a mixing bowl, mix salt, chilli powder, soaked mustard; mix well then add mango pieces and half of the oil.Store in dry earthern pot; keep aside for 2 days. Stir the pickle daily once.
  • On third day, remove the pickle from pot and dry them in sunlight. Transfer to jar.
  • Fourth day, Heat oil in kadai, add chopped chillies, channa dal, mustard, fenugreek and curry leaves.
  • Pour this over pickle and keep aside for 20 minutes.
  • Mix well and store.

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