Hard & sour mangoes-20 in no.s
chilli powder-1/4kg (fresh & fine)
fenugreek seeds-50 gm
Mustard powder-1/4 kg
Gingely oil-( til ka teal) 1 kg
Ginger (peeled)-80 gms
Wash & wipe and cut the mango chunks as above pickle.
Peel 6 grind ginger, garlic coarsely.Keep aside.
Sieve the chilli powder,salt and turmeric,mustard powder.
Take a big skillet and add all above powders & ground garlic,ginger paste.
Mix ½ amount of gingely oil to the above masala.
Rub the mango bits into the above mixture evenly.
Mix well and store them in a neat ceramic jar,( press slightly)with airtight lid
for 3 days.
On 3 rd day remove from the jar, mix well (check the salt & oil).
Transfer again to the jar,press slightly & pour the remaining ½ of the oil.
Store in a cool dry place.