8 medium size sour raw mangoes
250g green gram dal
250g red chili powder
500g sesame seed oil
Slightly roast / dry in hot sun green gram dal (pesara pappu) and grind to a fine powder.
Wash, clean with a dry cloth and cut 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 and leave it for 3 days.
After 3 days grind the pickle and mix well with more oil (as per taste). Variantion: if mangos are cut into small pieces, no need to blend.