Peel the mangoes. Peel in twice, so there are no green layers left on the outer layer.
Cut into 2 halves and take out the seed.
Cut into small pieces.
In a glass bowl, add the mango pieces, salt, sugar, turmeric powder, red chili powder, saunf powder, mustard seeds, kalonji, saunf and methi seeds. Toss well and leave it in Sun to dry for 12 hours or 1 day. You may keep in room temperature as well. Do not cover it air tight. You may cover it with a sieve or cotton cloth.
Heat a heavy bottom pan, add this mix to the pan.
In medium heat, let it cook. Do not increase the temperature, otherwise mango pieces will become hard.
Cook it in medium heat for 15 minutes. Stir occasionally.
Using mango pulp knead a hard dough. Use water if required. (If the dough is soft, it would absorb more oil while frying).
Add 1 teaspoon oil to the dough and knead again.
Cover the dough with a wet cloth and keep aside for 10 minutes.
Divide the dough into 12 equal portions. Roll each portion into ball.
Take a ball, grease with little oil and roll into 3-4-inch diameter circle.
Heat oil for deep fry.
In medium heat, add the puri in the oil, press the puri very gently using a slotted spatula and flip it once it puffs up or after 30 seconds. Fry both sides until light golden brown. Oil should be enough to cover the puffed puri.
Fry all the puris one by one or 2-3 at a time. Drain the excess oil and take them out on a kitchen napkin.
In a glass bowl, add the mango pieces, salt and turmeric powder. Toss well and leave it in Sun to dry for 12 hours or 1 day. You may keep in room temperature as well. Do not cover it air tight. You may cover it with a sieve or cotton cloth.
Salt will leave water, so the mix will become watery.
Drain the excess water and spread the mango pieces on a sieve or cotton cloth for 4-5 hours. let the excess water dry. Do not over dry them.
Once it is dried, take out the pieces in a bowl. Add red chili powder, mustard powder, mustard seeds, kalonji, saunf and methi seeds. Mix well.
Heat mustard oil in a small pan. Let it smoky hot.
Turn off the heat.
Add Hing in the oil and let the oil come to room temperature for 1 hour. Now add this oil to the bowl of mango pieces.
Transfer to a glass jar. Press the mango pieces, so the oil will come on the top.
Keep the jar under Sun for another 1 week.
Use it for 2-3 months.
You may add more oil, if you like. I usually prefer the dry pickle.
You may add more red chili powder and mustard powder to increase the masala in the pickle.
Raw Green Mango (Kacche Aam): 4, medium size, peeled, deseed and cut into cubes, 2 cups
Water: 4 Cups
Black Salt: 2 Teaspoon
Sugar: 1 cup or to taste
Cumin Powder: 2 Teaspoon
Black Pepper powder: 2 Teaspoon
Mint Leaves: ¼ Cup
Ice Cubes: 7-8
Peel and deseed the mangoes. Cut into cubes.
Blend mango cubes with 1 cup water and sugar.
Take this pulp in jar and refrigerate for minimum 30 minutes.
While serving, add few ice cubes in a glass, add the mango pulp till ¼ of the glass, add ½ teaspoon black salt, ½ teaspoon cumin powder and ½ teaspoon black pepper powder. Fill the rest of ¾th of the glass with chilled water. Stir well.
Add few mint leaves and serve.
You may boil the blended mango pulp with rest of water and masala for 10 minutes and let it cool. Refrigerate it and serve over ice cubes in a glass. I usually do not boil it as the green color of mango changes after boil.
You may boil the mango first in pressure cooker or roast on cooktop and then peel, deseed and take out the pulp. Boil the mango pulp with rest of water and masala for 7-8 minutes and let it cool. Refrigerate it and serve over ice cubes in a glass