Chutneys and Pickles | Kala's Kitchen

Let mangoes ripen until evenly yellow all over.
Boil in salted water for 45 minutes. To test, press gently with your finger if the dent remains they are done.
Remove from water. Spread out on a cotton sheet and dry in the sun for 2 days, turning often.
Grind mustard to a powder, add jaggery, turmeric, chili powder and some peanut oil. Stir mixture together to make a paste.
Rub each mango with castor oil, especially the tip.
Rub prepared paste on tips and stack in a glass jar.
Cover with baj (dry banana leaves) then weigh it down with a clean stone, close the lid.