Ingredients

Medium  size  Raw mango-4 (should be sour)
Salt-1 cup
Turmeric-3 tsp
Oil - 2 cups (sesame oil or groundnut oil)
Red chilli powder - 1½ cup

FOR TEMPERING:
Fenurgeek seeds- ½ cup (powder)
Mustard seeds powder  - 1 tbsp
Fenurgeek seeds (methi) -1tsp
Mustard seeds - 2 tsp
Urad dal - 2tsp
Asafoetida (hing) - 3 tsp  

Method

1. Peel partly all mangoes after cleaning & wiping (i.e leave peel here and there).

2. Chop very thin into little wide pieces.

3. Expose to sun for 2 hours (should not dry).

4. Meanwhile sieve red chilli powder, mustard powder, salt & methi powder.

5. Mix together along with turmeric finely.

6. Now  remove from the sun and  rotate them in a blender (not make paste or Puree); Only 1 minute.

7. Now add the powder masala mix to these mango bits with fingers, mix well.

8. Heat oil and tempering with given ingredients.

9. Remove heat and add asafoetida.

10. Add directly to the mango mixture,allow to cool.

11. After  done  stir with a wood   laddle thoroughly.

12. Be sure that pickle is totally cold, NOT warm.

13. Transfer it into a ceramic jar and press with wooden laddle.

14. Keep the lid tightly and let  it stay for 3 days.

15. Again third day stir well and serve  with wam plain rice & plain daal with ghee.

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