Wash the kantas/bush plums nicely
Apply salt n keep aside for 3 days
Keep it in a vessel where u can cover the kantas/bush plums with a lid n keep a heavy object on top of the lid. The Lid should touch the kantas/bush plums.
Every day, just toss it upside down
On the 4th day, drain out all the excess water and cut the kantas/bush plums into two halves and de-seed them
For the masala, grind the Kashmiri Chillies and pepper corns into a fine powder.
Then in the same mixer jar, add the garlic and ginger to the chilly and pepper powder that we just ground and add little by little vinegar and make a fine paste of it. This is the masala for the pickle.
In a vessel heat about 1 tbspn oil(the oil has to be nice and hot) on medium flame and add the mustard seeds and let it crackle n then put the remaining oil
Let the oil get heated up well, on slow fire. Then add the masala and sugar as per how sweet you would like it to be and cook the masala for a while, say for about 5-7 minutes.
Then add the kantas/bush plums and cook for some time say for approx 15/20 minutes. turn off the flame and let it cool at room temperature
You can then bottle it in a glass bottle/jar
Ensure there is enough oil floating above the bottled pickle.
Allow the pickle to cure for at least 15.Enjoyyyyy!!