Heat 1cup gingelly oil and season the mustard and fenugreek.
Add turmeric powder and dry chillies and saute in a low flame. R
emove from fire and add all the other ingredients, except
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.