Gujarati Gud Kheri Pickle

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Ingredients

1. Wash mango and spread on a cloth for few hours to remove excess moisture.
2. When it is dried well, scrape outer skin and cut into 1 inch long pieces.
3. Add salt and turmeric powder. Mix well, close with a lid and keep aside for 2 days.
4. Stir atleast twice in a day. Third day, spread it over a plastic sheet or on a steel tray and keep it under hot sun for 3 hours.
5. After removing from hot sun, keep it in shade for 24 hours. (or whole night)
6. Next day keep it under hot sun only for 10 minutes. And then spread it in shade for 1 day.
7. Add finely grated jaggery and mix well.
8. Mix roasted powder of coriander seeds, cinnamon, Red Chilly powder, asafoetida powder, broken mustard together in a vessel.
9. Make a dent in the centre and pour heated and cooled oil. Mix together and then add to mango pieces.
10. Keep it in the same mixed bowl for few days.
11. Mix well daily for the jaggery to dissolve.
12. Pour water in a broad vessel, keep the pickle vessel into it. (to prevent from ants)
13. If jaggery is not dissolved properly, close with lid and keep it under hot sun for 1 hour.

• Kolapuri jaggery will be tastier for this pickle, which is very clean and sand free.