1 medium sized Mango washed and wiped clean with a cloth.chop the mango into small pieces.
Take about 3 cups of water to which 1/2 vati salt is added and boil it.
Add the chopped mango pieces into it and after about 10 minutes strain
the mango bits and keep the salt water separately.
Take half of a tender Jackfruit and wash and pat it dry with a cloth. Now add a little oil to your hands and chop the jackfruit into small bits.
Wash it and put them on a piece of cloth and pat them dry.Now make a potli and put it in a vessel and steam them for about 10 to 12 minutes.
Allow to cool.
Masala for the pickle:
- Red chillies around 15
- Coriander seeds 2.5 table spoons
- Methi seeds-1/4 spoon.
- Mustard – 3 table spoons.
- Turmeric Pdr- 1/4 spoon
- Hing- 1/2 tspn
- Coconut oil- 1 spoon.
In a kadai add some drops of oil and then on low flame roast the chillies. Keep it aside .
Follow the same procedure of roasting for mustard, coriander seeds and methi seeds.Roast them separately one by one.
(Take extra care while roasting as the masala will turn bitter if done on high flame.)
Now grind the above masala by using the salt water which had been kept aside.
(The masala should not be v coarse nor v smooth)
Mix the masala, Hing, turmeric, mango bits and tender jackfruit pieces.Store it in a glass bottle or jar.