Procedure

• Cut mangoes into half.
• Remove the seeds and cut them into small pieces.
• Heat oil in a pan and add mustard and hing.
• When they crackle, add the mango pieces and sauté for two or three minutes.
• Add salt, red chilly powder and cook for one more minute.
• Add the jaggery and let it melt and mix well.
• Finally add the roasted powdered methi and mustard powder and mix well.
• Switch off flame and let the pickle cool down.
• Transfer to a jar and refrigerate and use.