Peel the skin of raw mango and grate this using a small grater.

Keep this aside.

In a pan dry roast 1 tsp of mustard seeds and ½ tsp of fenugreek seeds.

Roast till the mustard pops up and the fenugreek seeds change to nice golden color.

Ensure the

Switch off and make this into a fine powder using a mortar and pestle.

Alternatively you can powder this in a mixie. Grind this when it is warm.

Dry roast the salt for 1-2 minutes on a medium flame. This will help in the longer shelf life of the pickle. If using rock salt (kal uppu take 2 tbsp, roast it and powder it and add)

In a wide bowl add the grated mango, red chili powder, turmeric powder, salt, ground fenugreek, and mustard seed powder.

Mix everything well. Now sprinkle the peeled garlic cloves into this. Do not mix now, let the garlic be on the top. Use a small variety of garlic, so that it gets softened in 2-3 days.

Crush 6 cloves of garlic in a mortar and pestle.

In a pan add ¾ cup of sesame oil. You can add up to 1 cup of oil. Do not compromise on the quantity.

When it is hot add 1 tsp of mustard seeds, 2 broken red chili, asafoetida and crushed garlic.

Once the mustard seeds start spluttering, switch off the flame.

Pour the hot oil over the bowl on top of the garlic cloves.

Now mix this well with a clean dry spoon, preferably a wooden spoon.

Keep this covered and keep it in a dry place for 24 hours.

Then later, mix well and store this in a clean, dry airtight glass jar.

Enjoy with curd rice, sambar sadam, parathas, or even with dosai too.