Salt the chopped mango and let it sit over night so it drains fluids.

Pour out the fluids sun dry for 3 days in a flat dish (sinia) Add the Julienned carrots on the third day to dry

Heat the oil in a pan. Fry the mango mix on low flame for 5 min. Add in the pickle masala and crushed chillies. Mix this and allow to rest.

When cooled, store in an airtight container at room temperature. Serve with a clean spoon to avoid contamination and bacterial growth.