Wash and remove upper stalk, chop the totapuri mangos into small bite size pieces. Discard inner seed.

In small tawa, dry roast crystal/sea salt until it becomes crisp and white in colour.Take one thick bottomed tawa, get it ready for seasoning. If you are accustomed with the taste of sesame oil, go ahead and use only sesame oil. Otherwise take how I have listed.

Heat oil, splutter mustard, add curry leaves, fry for 2 minutes. Add Mango pieces and cook by mixing in between until skin becomes pale.Switch off and mix in dry roasted salt and keep aside for 3 to 4 hours or until it is cool.

In the meantime, prepare for the pickle masala.Take the tawa, in which you have roasted the salt at the beginning.Dry roast one by one like this. First mustard, then sesame seed, next pepper corns, hing.Now take one teaspoon of oil and fry red chillies in a low flame until it is crisp. Cool it.When it is cool, add turmeric with these ingredients and make powder.At this time, mangoes will be ready, and water will be oozed out.

Mix the powder with mango pieces. Fill the pickle into sterilized bottle and seal.After couple of days, you can start using this pickle.

Thank you so much 😊