1. Place mango chunks in a jar

2. Put some salt and 1/2 of turmeric in it

3. Shake the jar so the pieces are evenly coated

4. Keep aside

5. Shake jar in a pendulum motion every7-8 hours, for 2 days

6. On the second day, soak methi and channa separately, keep it overnight

7. On third day, drain water from methi and channa

8. Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes, keep the drain water

9. Pat dry the mango chunks, and dry in sun for 4-5 hours on a towel

10. Put methi and channa in the drained sour water from mangoes for 2 hours

11. Drain methi and chana and dry them completely with the towel

12. Mix all the ingredients except mango chunks

13. Heat oil very well till smoky

14. Let it cool

15. In half the oil, add the mixed ingredients and then add mango chunks

16. Mix it well, so all chunks are coated with the masala

17. Transfer to a clean jar and press down lightly

18. Pour remaining oil on top, oil should cover the pickle

19. Allow to marinate for 10 days before using

20. Take out in small quantities for use in a small glass jar.

21. The main jar should always have a layer of oil floating on top. Add more oil (after heating and then cooling it) if required.

Shelf-life:More than a year