Method of Preparation :
Slightly roast yellow lentil or
green gram dal and grind to a fine
powder. Wash, wipe and cut the mangoes into pieces of desired size. Discard the seed and seed cover from the pieces and clean with dry cotton cloth.
Mix all the ingredients together by adding half the quantity of oil and keep
in a dry clean container. After three days grind the pickle and mix well by
adding more oil as required. This pickle can be stored up to 3 months.