Wash and cut mangoes into length wise with skin. Keep aside.
Heat 1/2 tsp oil. Add 1/2 tsp panchphoron. Fry for few minutes. Add mangoes. Mix...
Cover and cook for fee minutes. Add a pinch of turmeric powder, red chilly powder, fennel seeds powder, black pepper powder. Mix...well.
Add jaggery and salt. Cover and cook for few minutes. Till jaggery dissolves. Don't add water.
Open the lid. The jaggery dissolves. From jaggery and salt the water is floating over the mango.
Add 1/2 tsp rock salt and cook for few minutes
Cool it and transfer to a air tight glass bottle. Keep this pickle for six months. It is up to you. Ready to serve with par at has or poori's
