1. First you have to peel the mangoes well. Then cut the mangoes into small squares and wash them. Mix 1 tsp of salt with mango pieces and keep aside for 10 minutes.
  2. Now drain the extra water. Mix jaggery with mango pieces, keep aside for 10 minutes more.
  3. Now heat a pan and dry roast the pachforan, coriander, cumin and dried chilli and grind in a fine powder.
  4. Then heat the pan and add 3 teaspoons of oil, half teaspoon whole cumin, 1 dried chilli, 1 tsp Ginger paste stir for a minute then add the mango pieces along with jaggery, stir pieces should be boiled well for 5 minutes in medium flame.
  5. Add 1tsp salt and grinded spices powder. When the mango feel sticky, add rock salt, vinegar mix well. Let it cool.Then Store in a glass jar. This pickle can store upto 12 months.
Cut mango pickle