1kg unripe green mangoes
1cup mustard seeds (light roasted &roughly crushed)
100gms red chilli (light roasted &roughly crushed)
4 tablespoon fenugreek seeds (light roasted &roughly crushed)
1 cups salt
¼ cup turmeric powder
2 cups sesame oil
Wash mangoes thoroughly and completely dry with a kitchen towel. Cut the mangoes; remove seeds, cut into equal-sized small pieces.
Spread them on a mat and dry in the sun for about two days.
Take mangoes in a big bowl, add and Mix thoroughly the chilli, salt, turmeric powder, mustard powder, fenugreek seeds and oil.
Transfer the pickle to a ceramic pickle jar, cover the mouth with a piece of cloth, and keep in the sun for 5 days without stirring.
From the sixth day onwards, stir the Pickle and continue to keep in the sun for at least a week to ten days.
This pickle will last for a year if kept well.