mango pieces with shell – 1 ½ kg
turmeric powder – 2 tbsp
salt – 1 kg
chilli powder – ½ kg
mustard powder – ½ kg
gingily oil – 1 Â¼ kg
kabuli chana ( chick peas) – Â¾ kg
garlic – 2 pods, peeled
fenugreek seeds – 100 gm
Mix mango pieces with turmeric.
Mix together salt, chilli powder, and mustard powder.
Add it to mango pieces and mix well.
Add all the oil ( do not heat) and remaining ingredients.
Mix well and store in air tight jars or tie a thick cloth on top of the lids.
This pickle will be ready in 8-10 days and keeps well for 1 year.