Wash mangoes thoroughly and soak in a large wide pail or bucket for 1 hour.

Remove them from water and allow to dry.

Wipe them with a cloth They must be completely moisture free and dry.

Remove any portions of stems still on the mangoes. Cut each mango into pieces

Peel the garlic cloves.this is optional

Powder the mustard seeds. add to a large dry utensil. Add methi seeds add
Powder the crystal salt. add red chilli powder, garlic. Mix all these.

Pour 1½ cups oil to another dry utensil.

Dunk the mango pieces in the oil a handful at one time. Take them off from the oil with a spoon. Add them to the spice mix. Coat them well with spice powder and add it to the bharani/  jar.

Repeat this process of dunking a handful of them in oil and then in the spice mix. Then to the bharani/

When you are done with this, if you are left with oil or any spice powder, just add the spice powder and then pour the oil to the jar.

Cover with a lid. Place a cotton cloth and then tie up
Keep this in a dry shelf for 3 full days. We wait for 72 hours.

On the fourth day, open the lid and then mix up using a dry ladle.

Taste the mango pickle and add little more salt if needed.

Wait till the next day to check if there is a layer of oil floating on the pickle, if not add the rest of the oil.

Do not skimp on the salt and oil, they act as natural preservatives to preserve mango pickle for many year. If there is not enough oil or salt, pickle may get spoil