Raw mango: 1 kg (remove the shells and seeds,cut into small pieces)
Jaggery or Sugar: 1 and 1/2 cup (you can increase the quantity)
Mustard Oil: 1 cup
Chopped Ginger: 1 tbsp
Chopped Garlic: 2tbsp
whole garlic clove: 1cup
Dry Red chilli powder: 5 piece
Panch phoron powder: 1tbsp
Mustard paste: 1tbsp
Bombay/naga morich: 20 piece
Salt as needed
Wash mangoes and Bombay morich and dry them completely using a dry cloth and making sure there is no moisture.
Dry Roast panch phoron and red chili and grind it.
Heat oil in a heavy pan, add all chopped, paste and powder ingredients and vinegar. Stir well and cook for 2 min. add jaggery or sugar, mango, whole Bombay morich and mix well. Cover and cook for 20 min.
Open the lid and adjust salt, stir occasionally. Cook on medium heat until the mango pieces are totally soft and translucent.
When the sugar syrup is become thick turn off the heat. pour in a jar.
Set the pickle for sun drying for 2 days. After two days the pulp will become more thick.
Best flavor and tenderness in the pickle comes after couple of days.
This pickle can be stored around a year.