1 kg mangoes

¼ cup chopped green chillies

2 Tbsp pounded garlic

2 Tbsp pounded ginger

1 Tbsp coarsely ground dry coriander

1 Tbsp coarsely ground methi

1 Tbsp coarsely ground mustard

1 Tbsp coarsely ground jeero

1 Tbsp whole mustard

½ Tbsp fine mustard

1 cup white vinegar

1 cup bottle oil

4 whole green chillies (slit)

Wash cut and peel mangoes. Add 4 whole green chillies and salt to taste. Add vinegar. Fry garlic and ginger in oil till it changes a very delicate pink in colour then add the rest of ingredients after taking pan off from the stove and when whole mustard starts spluttering, add it over mangoes. When cool, mix mustard powder in a little water and mix paste, then add it to mangoes. Bottle tightly.