• 3 nos. Raw mangoes                     
• 1 cup Chilli pdr 
• 1/4 cup Mustard pdr  
• 1/4 cup Fenugreek pdr 
• 3/4 cup Rock salt powder
• 1 1/4 cup Gingelly oil
• 1/2 cup Garlic cloves                         

• Wash and  wipe the mangoes with a clean cloth.
• Cut the mangoes into medium small pieces.
• Spread the mango pieces over a dry cloth.
• Powder the rock salt and keep aside.
• Keep the mustard seeds and fenugreek seeds  in sunshine and powder it, keep aside.
• Mix kashmiri chillies and hot chillies together and grind it. 
• Mix one cup chilli powder, mustard seed powder, fenugreek powder and rock salt powder together with 1/2 cup gingelly oil together and mix it together with mango pieces.

Take a clean jar and put the mango pieces mixed with spice powder and pour 1/4 cup oil over it. Tie a cloth over it and close with the lid. 

• Don't open it for 3 days. 4th day open it and mix with a clean ladle and pour the balance oil over it and tie the cloth over it and close the lid. 
• Open it after 4 days i.e.8th day you can start using the pickle.
• Serve it with  curd rice or chappathi!