500grams green mangoes
1tablespoon fenugreek seeds
1 tablespoon onion seeds
1tablespoon red chilli powder
1tablespoon mustard seeds
2teaspoons turmeric powder
1 tablespoon salt
2 cup mustard oil
Wash mangoes, dry. Remove the seeds and skin then cut into half-inch cubes.
Roast all the three seeds separately, each for one minute and crush roughly.
Place the mangoes in a bowl, add crushed seeds and other ingredients, Mix well.
Place the jar in the sun for fifteen days. Shake the contents at least once a day.
The pickle will be ready for consumption on the tenths day and will last for one year if stored in a cool, dry place.