Kasundi Pickle
Mangoes, peeled 2 kg, finely sliced, Sun-dried for 4 days
Tamarind lemon-sized balls, soaked in 1 cup vinegar for  1 hour 2
Jiggery Soaked in 1 cup vinegar 2 cups / 400 gm,  Grind to a paste with 4 tbsp vinegar
Dry red chilies 10
Turmeric powder 2 tbsp
Mustard seeds 100 gm
Ginger sliced 2 tbsp / 24 gm
Garlic sliced 1 tbsp / 12 gm
Cumin seeds 100 gm
Fenugreek seeds 100 gm
Gingerly or groundnut oil 2 cups / 400 ml
Garlic chopped 1 tbsp / 12 gm
Ginger chopped 2 tbsp / 48 gm
Vinegar 1¾ cups / 350 ml
Preparation
Mash the tamarind, strain and keep the extract aside. Cook the jaggery-vinegar mixture till blended. Heat the oil in a wok (kadhai); fry the garlic and ginger for 3-4 minutes. Add the ground chilli paste and fry further for 3-4 minutes. Add the mango, jaggery mixture, tamarind extract, and vinegar; cook for 15 minutes till well blended. Add salt if required. Cool and preserve in sterilized jars.