Fenugreek heated and powdered
Asafoetida sauted in gingelly oil and powdered
Gingelly oil (boiled and cooled)
Clean the mangoes and cut each into 8 pieces without
the removing the skin. Keep it in sunlight for one day.
Mix all the ingredients except sodium benzoate. Keep
for sometime and take 1/2 cup gravy oozing from
the mixed ingredients.
Add sodium benzoate in it and mix with the pickle.
Store the pickle in mud vessels.
Note : The oil should be seen on top. This pickle
can be stored for a year.