| • | Clean and wipe dry aside the mangoes.
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| • | Cut them into halves along with the seed.
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| • | Remove the pulp from the seed.
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| • | Dice the mangoes ensuring that the tough shell is there in each piece inside.
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| • | Heat oil in a pan, splutter table mustard seed and curry leaves.
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| • | Add reddish chilly powder, salt, and fenugreek powder.
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| • | Remove from fire. Add the mango pieces and mix well.
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| • | Take dry aside earthen jar and put the mango blocks into it.
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| • | Add sesame oil to the mango blocks and mix them well.
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| • | Put the jar in sunlight for 3-5 days.
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| • | Mango Pickle is ready to eat.
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