Wash the mangoes well to remove any mud or debris.
Allow them to dry on a clean cotton cloth. Get rid of any water particles on the mangoes so that it stays for a long time.
Measure them to make the recipe easy. So when I measured, it had three cups of tender mangoes.
Place all the mangoes in a vessel.
Dissolve the salt with little quantity of water. Once the salt is dissolved, turn off the stove.
Before adding the salt water on the mangoes coat it with oil. So that the mangoes will absorb salt well.
Here I have used coconut oil, but we can also use gingelley oil + Castor oil. This makes the mangoes to absorb the salt and spiciness better.
After coating the mangoes with oil, add the salt water. Toss it well so that the mangoes will absorb the salt well. Allow it to sit for four days.
After two days, the colour of the mangoes would have changed. Allow it to sit for two more days.
After four days we can see the mangoes getting shrinked as you see in the pic below.
At this point of time take a small ladle of mustard seeds, add the salt water from mangoes and soak the mangoes for 6 hours.
Then grind it to a fine paste and add it to the mangoes.
Finally add two ladles of red chilli powder and mix well.
The traditional pickle is ready. We can store it and use when required. With days going, it tastes better.
Serve it with curd rice and it tastes heavenly.