After that wash and clean the mango and gumberry and dry it with a cloth. After that, cut the mango into small pieces. Now add 1 teaspoon of salt and turmeric powder to these prepared mango pieces, mix, cover with a lid and keep aside for 30 minutes.

Now crake and cut the lasoda and Use salt to remove the seeds from gumberry. Now sprinkle salt on this gumberry and divide it into two parts. Now sprinkle 1 cup of pickle masala on this gunda, cover it and keep it aside.

Now the water has separated from the mango. Strain it through a colander and drain the water, spread it on a cotton cloth and dry it under a fan for 20 to 25 minutes. After that, add these dry mango pieces to the gumberry and add another 1 cup of pickle masala and mix it well.

Now fill these pickles in a clean glass bottle by pressing them gently with a spoon. Then add some pickle masala again on top and add cooled oil on top of it. The oil will come down in the bottle on its own. If necessary, add warmed cold oil. These pickle can be served after 24 hours.

Now our Gumberry Raw Mango Pickle is ready to serve. This pickle can be served as a side dish with food or with thepla, paratha, roti, puri etc. Since this pickle is instant, this pickle can be stored in the fridge for up to 1 year.

Note:-- Always store pickles in glass bottles or ceramic jars. Pressing the pickles in the bottle removes excess air and allows them to be preserved for a long time in less oil.