My wife was asked for a mango chepnim recipe. I'm copying out one for him and anyone else who wants to make raw mango chepnim:
25 tender mangoes (the seed should be soft) 2 cups Goa salt 8 Kashmiri chillies 1/2 teaspoon Hing (asafoetida) Method Wash and wipe and dry the raw mangoes Take a container Sprinkle salt at the bottom Put the whole mangoes into a container Put chillies and asafoetida and salt on the mangoes End with a layer of salt Place a small plate on the mangoes and rest a heavy weight on it so that the mangoes get pressed down. Cover it up and leave it for 3 days After 3 days turn the mangoes over and sprinkle a little more salt. Replace the weight and cover again. On the 6th day there will be a lot of brine (liquid). Put the mangoes in a jar and ensure that they are submerged in the brine. Keep for at least 2 weeks. >From Goan Cooking by Rita D'Souza Roli Books
