2-½ kilo raw mango 300 grams fenugreek seeds powder
350 grams red chili powder 400 grams salt
1tbsp. Turmeric powder ½ tsp. Asafetida
¾ kilo castor oil or sesame seed oil or groundnut oil
For the sambhar:
Clean fenugreek seeds powder. Take it in a big thali, mix turmeric powder, red chili powder, salt and asafetida. Mix castor oil ( do not heat) and mix the sambhar powder. Till the oil touches ones hand. If you add, heated oil the sambhar becomes black. Prepare the pickle on the same day.
Wash dry mango first. For filling the whole mango; cut from the black side cut length and breadth wise to ¾ of mango. Press and fill with the sambhar.
Take a big jar, and spread sambhar first. Over it arrange 2-3 layers of raw mango. Again put the sambhar. Repeat the process. On the top, spread sambhar powder. Clean the sides of the jar. Cover with a lid and tie with a cloth. Invert a pot over the jar. Next day, press the mangoes. Repeat the pressing for 3-4 days. Then pour oil, which is already be 2-3 inch above the raw mangoes.