Wash n dry the grated mango then heat kadai add desiccated Mango and saute till it becomes little transparent in low flame
Then add sugar, saunf powder, fenugreek powder, turmeric powder, chilli flakes, black salt, chaat masala, dry ginger powder and saute till it becomes thick like jam
Then switch off the flame n let it cool completely
Then take another pan add mustard oil n heat it n switch off the flame then add curry leaves and hing powder,and cardamom powder.
Then add this tadka to the cooked desiccated Mango Pickle...... Remove the curry leaves before filling it up in the jar .
Keep it in an air tight glass jar when it becomes cool
No need to store it in fridge just keep it in room temperature it can remain fresh for 1 year or more
