Ingredients 

• 1kg. mango pieces 
• 1/2 tbsp. kalonji 
• 1/2 tbsp. saunf, coarsely crushed
• 1/2 tbsp. methi seeds coarsely crushed
• 1/2 cup salt
• 2/3 cup chilli powder red
• 2 tbsp. turmeric
• 2 1/2 cups mustard oil approx. 

• Take mango pieces in large wide bowl or jar. 
• Pour all ingredients over them, except oil. 
• Mix very well with clean dry hands of wooden spatula. 
• Keep in sun for 4 days. 
• Stir once, check for taste. 
• Heat oil very well till smoky. 
• Cool to almost room temperature 
• Add to pickle and mix well. 
• Pour into clean, dry pickle jars. 
• Press down firmly with back of the spoon. 
• There should be enough oil to form a layer over surface of pickle. 
• Tie with a thin muslin, before placing lid. 
• Allow to mature for 10-12 days before using. 
•  Store carefully as shown above to keep pickle from going bad.