After properly washing the mangoes, cut each mango into four quarters. Set aside.

Mix the mangoes with small quantities of the powdered chili and turmeric powder. Coat the mangoes evenly.

Spread the mango pieces out on a tray under the sun to dry for 3-5 hours. Make sure they are evenly dried.

Pour the mustard oil into a cooking pan. Add the ground mustard seed and garlic. Add the dried mangoes and cook for 5-6 minutes, stirring regularly to ensure the mangoes don’t burn.

Add the sugar and stir the mangoes well over the flame, allowing the sugar to melt and mix with the oil and spices.

Once the sugar has melted, add the vinegar to the pan and stir to combine.

Continue cooking until the mangoes become soft and pulpy. Once ready, remove the pan from the heat.

Allow the mixture to cool. Once cooled, pour the pickle into jars for storage. The pickle can be stored in a cool place for several weeks.