Upilitta Manga Achar (salted Mango Pickle)
This is an elaborate pickle because it first requires salted mangoes for which one needs to add mangoes in brine solution and then after few months these salted mangoes are pickled. But back home we preserve mangoes in brine as an annual ritual. We use these mangoes for chutneys (refer http://secretindianrecipe.com/recipe/uppilitta-nellikka-chammanthi-salte... for a version of salted gooseberry), curries and even for spicing up our buttermilk. So it is quite natural to have some leftover mangoes in brine that can be used for pickling.
This is my grandfather's recipe that I appropriated a bit. My grandfather made lemon pickle without the brine method. I love the non- red color of this pickle and call it the 'white pickle'. And soon I began making white pickles out of salted mangoes, gooseberry, garlic and bird's eye chilies. This one tastes the best maybe mangoes have a special flavor when salted.