Method :
Heat 1cup gingelly oil and season the mustard and fenugreek. Add turmeric powder and dry chillies and saute in a low flame. Remove from fire and add all the other ingredients, except mango. When cool, apply the masala on the mangoes and store them one above the other in a dry mud vessel. Pour boiled and cooled water. The water level should be above the mangoes. This pickle can be used after 4 or 5 days. |
