1 kg. large raw firm mangoes (peeled and cut into 
tiny bits, as small as possible, This is called ‘Kochor’)
1/2 tsp turmeric powder
1 cup table salt
For pickle masala:
1/2 cup chili powder
1 1/4 tsp turmeric powder
6 tbsp mustard seeds
1 tbsp fenugreek seeds (methi)
3/4 tsp asafoetida (hing)
4 sprigs curry leaves
1/4 cup refined oil for tempering
1/4 cup refined oil (heated thoroughly and then cooled, 
for bottling the pickle)

Mango Pickle (Kochala Lonche)

1. Add salt to the mango bits with 1/2 tsp turmeric powder and set aside. Roast mustard seeds on the girdle till it splutters. Cool and set aside and powder.
2. Roast fenugreek seeds till light brown and set aside and powder. Roast chili powder till thoroughly dried.
3. Heat oil meant for tempering, add asafoetida and curry leaves sizzle it around for 2 minutes and remove from fire. Stir in 1 1/4 tsp turmeric powder. Allow to cool.
4. Strain the water from the mango bits. Add chili, mustard and fenugreek powder. Mix thoroughly for 10 minutes. Add the cooled tempering and mix well once again. Ensure that the whole pickle lot is cool. Store in airtight lid bottles.
5. The bottles should be absolutely dry, there should be no speck of water. Finish off by pouring the heated and cooled 1/4 cup oil on top.
6. Serve with pulao, paratha, roti's of your choice.
   Serves: 6
   Preparation time: 1 hr.