Preparation Method

• Discard the seed and not the inner hard part.
• Chop the mangoes into big chunks.
• Dry roast salt and pound it.
• In a broad bowl add mustard powder, fenugreek powder, chilli powder, salt, Idhayam sesame oil and the mango bits.
• Mix everything together, close the bowl with a muslin cloth and allow it to soak under sunlight for seven days.
• On the eighth day transfer the pickle to a dry glass container.
• Use it when required.