Brined mangoes - 2 cups
Dry red chillies - 1/3 cup
Mustard seeds - 1 tablespoon
The salty solution from the brine - 1/2 cup to 3/4 cup
Pure castor oil - few drops
Click here for mangoes in brine.
Grease the inside of the ceramic jar with castor oil. Drain out the mangoes from the brine. Transfer to the ceramic jar. Grind the mustard seeds and red chillies to powder. (you can also use red chilly powder if u want it a bit spicy). Add a little salty solution to the powder and grind to a fine paste. Mix the brined mangoes and the paste well. If too thick add some more salty solution. The paste should be an inch above the mango level. Cover the jar with a clean cloth and place the lid tightly. The pickle will be ready to eat in a fortnight.
NOTE: This can be preserved for more than a year. The colour changes to brown when preserved for a long time, but it is edible. This should not be watery. Unlike Tamilnadu vadumanga , this should be thick. This can be prepared as and when necessary using the brined mangoes.