Cut the jathikkathondu/ nutmeg fruit into thin slices and set aside (you can also steam it to make it soft, but it will reduce the shelf life of the pickle)
Dry roast mustard for two minutes and make it into a coarse powder
Heat gingerly oil in a pan add the sliced garlic and ginger and saute for a minute or till the raw flavor disappears
Add the sliced nutmeg fruit and saute for three to four minutes or till it becomes soft
Add the spice powder and salt and mix for a minute
Switch off the flame and mix vinegar
When it cools down store in air tight jars
It will be ready to use within two or three days
