This is my tree house mango. Every year I am making this pickle from my tree house. Wash it properly. Wipe with clean cloth. Then cut it into pieces. It is your choice. Once it is done. Then transfer to a plate. Add haldi powder and salt. Mix it well. Keep in a strainer. So that the excess water will goes off. Keep in strainer till the water evaporates.

For masala: Roast the dry ingredients. Cool it and thengrind it into coarsely. Once it is done then keep aside. In a bowl transfer the powder then add the mango.

Add chilli powder and salt as needed.Mix it well. Mean while heat mustard oil. Then pour the hot oil in a mango. Mix it well.

Don't coveer it till the mango comes I room tempertaure. Keep in glass bowl for 2 days. Then transfer to a glass bottle. Cover with a clean cloth. Keep in a sun dry for 2 days. Once it is done. Then ready to eat with rice, dal and chappati. Don't use wet spoon. Use dry spoon so that the pickle will remain for 2 years.