Soak green mangoes overnight, dry and peel them. Grate mangoes and set aside.

Hear oil, add mustard seeds, cumin and whole pepper. Keep away as the pepper corns may splutter and fly. Let cool.

In a large bowl, add all other ingredients except sugar and mix well. Add oil when completely cooled. Mix well.

On the 3 day of pickle preparation, mix the pickle well and take aside small quantities for serving. Add sugar to the small quantity as and when you serve.

This pickle goes well with roti or even a sandwich!