Maanga pickle

Mangai pickle: 1 big kilimooku or bangalura manga chopped into slightly larger pieces than for kalyana oorugai. Soak kadugu two or three tbsp and 10 or 12 red chillies in enough water for   an hour. Then drain excess water and grind to a thick paste. Add salt and mix the paste well with the mangai pieces. Need to store in fridge and use it after just a few days when it has oorified and the mustard does not taste bitter. It is heaven with curd rice. Store in fridge and don't use wet spoons. NO oil in this pickle.