1. Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.

2. Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.

3. On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.

4. Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.

5. In a large plastic or glass bowl, mix all the dry ingredients left.

6. Add the mangoes add half the oil mix very well with clean dry hands or a spatula.

7. Transfer to a clean jar and press down lightly.

8. Pour remaining oil on top. Allow to marinate for 10 days before using.

9. Take out in small quantities for use in a small glass jar.

10. The main jar should always have a layer of oil floating on top.

Note:

Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.