Heat a heavy bottomed pan. Now mix all the dry ingredients with the chopped mangoes.
Cook jaggery for some minutes till it melts and thickens a bit. And mango and cook till it become tender. Now add melon seeds and almonds. Mix nicely.
Check the taste.If required add more jaggery or salt or chili powder.
Cover the cooked mango pickle with a clean kitchen napkin and let it cool completely.
Store pickle in a clean , sterilised mason bottle or jar.
Yummy pickle is ready to relish.
Serve it with any indian meal or paranthas or enjoy it as it as.
Its shelf life is 6 months in refrigerator. Always use clean and dry spoon to get pickle from jar.
