This is another recipe from my Mom in Law's collection. Really really tasty, well, which pickle isnt? and that too when it is with mango...oolala...
Mango: 6 big cut in to pieces(8-10 pieces per mango)
Salt: 200 gms
Mustard Powder: 200 gms (dry roast and grind the mustard)
Turmeric Powder: 2 tbsp
Red chilly Powder: 200 gms
Gingelly Oil: 1/2 litre
Garlic cloves: 100 gms
Fenugreek Powder: 2 tbsp
Fenugreek Seed; 1 tbsp
Keep the peeled garlic and 1/4 litre oil aside.
Mix the rest of the ingredients together.
Put the mango mixture in a glass jar and add the 1/4 litre oil on top.
Close the jar tightly and keep it aside for 3 days.
After 3 days, add the peeled garlic cloves, mix well and again close the jar.
Serve with rice or rotis.