Soak sour green pickle mangoes overnight in water. Dry them and cut into pieces of desired size. Wipe the pieces with a white cloth. You can either grind the mustard seeds at home or buy the powder from the market. Mustard powder must be sieved.

Heat oil, when hot add cumin and mustard seeds and let them splutter. Set aside to cool.

In a large pan, add all remaining ingredients and add the mango pieces. mix well. Add oil when completely cooled and store in pickle jars

On the 3 day, mix the pickle once again so that the oil spread evenly. Take out small quantities from time to time. The remaining pickle must be stored away.

Serve hot with rice and ghee (clarified butter).