Ingredients:

3 – medium sizes (pickle) mangoes, cut into 1-inch to 1 and 1/2-inch pieces
3 tbsp – salt
4 tbsp – red chilli powder
1/2 tbsp – turmeric powder
250ml – ground nut oil/gingelly oil
3 tbsp – moong dal (dehusked), dry fried and powdered
15 – peeled garlic pods
1 tbsp – mustard powder
1 & 1/2tsp – methi powder, dry fried and powdered
Turmeric powder, a pinch

Method:

1.Mix red chilli powder, salt, turmeric powder, mustard powder, methi powder and moong dal powder thoroughly.
2.Add mango pieces, mix well so that the pieces are well coated with masala.
3.Heat oil to smoking point, lower flame and add garlic, let it cool.
4.Pour the cooled oil over the mango pieces, mix thoroughly and keep the pickle in a clean dry glass bottle.
5.You can use it after a day.
6.No moisture should enter the bottle.
7.Keeps good for 4 to 6 months refrigerated.