Wash and clean lisode
Boil for 3 to 4 minutes on medium heat
Deseeded the lisode and keep aside
Now peel mangoes and grated
Now heat the oil in a pan
Add mustard seeds and heeng
Add boiled lisode and grated raw mangoes in this
Add turmeric powder ,pepper powder ,fennel powder and salt
Fry well for 8 to 10 minutes on slow flame
When cool down keep in a glass jar
This is an instant pickle can be kept for 15 days
