mangoes, peel off its skin & cut into pieces.
the pieces in a deep vessel & add half the quantity of salt &
little turmeric powder to it & mix well.
the vessel & keep it for 1 day.
2-3 times at regular interval.
Heat mustard oil in a pan.
a wide vessel & add fenugreek seed's powder, mustard seed's powder,
asafoetida & warm oil.
the mixer properly.
lukewarm, add salt & mix well.
cool, add red chili powder & turmeric powder.
add jaggery & sugar.
this mixer also for one day & keep stirring at regular intervals.
next day, take out the pieces of mangoes in dry cloth & keep it
to dry properly.
done, add them to the prepared mixer & mix it well with the help
it into a wide-mouthed bottle so that it can be stirred.
it to use when jaggery dissolves completely.
you use any other mango instead of alphanso, then keep it in salt &
turmeric mixer for 2 days.
keep the bottle in which you store pickle, in sunlight for atleast half
an hour after washing it clean.