Mango Pickle (punjabi Sabut Masala Mango Pickle)

Wash and rinse mangoes. Cut into 1 inch pieces.

Heat mustard oil in a pan. Once it is heated. Switch off gas.

Add all ingredients except mangoes. Mix well properly.

Now add mango pieces and mix with hands properly.

Let it cool on room temperature.

Store in a glass jar. Keep rest for four to five days in sunlight. Stir well in between.

If it's upper layer looks dry add some more mustard oil.

After 5 days pickle is ready to serve. Enjoy punjabi sabut masala pickle.

You can adjust methi and saunf as per your taste.