Cut the mango pieces (the size of half a lemon) clean them with a dry
cloth and put it aside. Clean the ginger garlic and make a fine paste.
In a big vessel put the mango pieces, salt, red chilli powder, ginger
garlic paste and mix well.
In a kadai heat 100 gm oil and put 1/2 spoon Rai 1/2 spoon Jeera 1/2 spoon Methi. As the seasoning start to spurt switch of the gas and cool it.
Heat a vessel for few minutes till it becomes real hot and switch of the stove.
Pour the remaining 400 gm of oil into the vessel and allow the oil to cool in the vessel itself. Do not heat the oil with the vessel /but only pour it in the hot vessel.
Clean a glass bottle (1.5 kgs) dry it completely. Put all the ingredients of step 1 into the bottle. Only after the oil has cooled down mix the step 2 and step 3 ingredients into the bottle. Mix the mango pieces and the masala with a wooden spoon. Close the lid tightly and keep aside for about 2/3 days. The pickle can be used as and when required.