Punjabi Mango Pickle

Ingredients
1.     Small or medium sized raw mangoes with tender skin- 5 to 6
2.     Split fenugreek seeds/methi dana -11/2 tbsp
3.     Split mustard seeds/rai -11/2 tbsp
4.     Fennel seeds whole or coarsely ground -2 tbsp
5.     Nigella seeds/kalonji -11/2 tbsp
6.     Turmeric -1 or 11/2 tbsp
7.     Red chili powder -11/2 tbsp to 2 tbsp
8.     Salt as required
9.     Mustard oil as required

Procedure
1.     First  wipe and  dry the mangoes.
2.     Dice the mangoes and remove the seeds.
3.     Mix all the spices, spice powders and salt with the diced mangoes. This mixture has to be mixed properly so that the spices evenly coat the mangoes.
4.     Keep this spiced mango mixture in sunlight for 3-4 days. You can cover with a thin muslin to protect the mango mixture from any dust. See to that the Sunlight is bright and if it is a bit cloudy keep the mangoes for another 2 days.
5.     After 3-4 days, put the mangoes in glass or ceramic pickle jar and pour mustard oil till it just about covers the rim of the mangoes up to ½ inch or 1 inch.
6.     Stir and mix it well and store the pickle in a dry and cool place for 3-4 days for the spices and oil to sink in to the mangoes.

After 3-4 days you can start having the mango pickle.
This can be served with plain rice, parathas or rotis.