rinse the mangoes thoroughly and wipe them with a clean dry cloth.

cut them into cubes.

de-seed the cut pieces and remove the paper like transparent layer after the seed.

separate the garlic cloves from the pod.

apply some oil rubbing the cloves with your fingers.

keep under sunlight for an hour.if not keep in the oven with just the Light ON(do not run the Oven).

after an hour rub the cloves again and the skins will come off.

take garlic cloves and peel their skins off.

keep 50 grams of garlic cloves aside and grind the remaining into a fine paste.

heat a pan, add mustard seeds, sauté for 3-4 minutes and keep them aside until they cool down.

put fenugreek seeds and sauté on a low flame until you feel the flavor of the seeds.let them cool down.save 1 tablespoon of fenugreek seeds for later use and grind the

remaining into a fine powder.

also, grind mustard seeds into a fine powder and keep aside.

put the mango pieces into a mixing bowl.

add turmeric powder, red chili powder, mustard seeds powder, fenugreek powder, salt and mix well.

next, add garlic paste and sesame oil/groundnut oil and mix well.

cover it and leave for a day or two days.mix it for once a day with a clean and dry ladle.

after 2 days transfer the pickle to air tight container.