Hyderabadi Aam ka achar/ Raw mango pickle

First of all wash clean and cut the Keri (raw mango) and also Peel off the skin and inside seed cut into small chunks

Then add all the spices in it and mix it all together properly

Then in a glass jar which is heat resistance or deep steel (paraat) add all the Keri in it

Then in a wok add oil for tempering (tarka)add whole red chilli and Curry leaves when chilli releases it's aroma and changes it's colour immediately pour the tarka on Keri now mix it all together

Then cover the lid and put the jars under the sunlight for 3 days or until keri become tender

When Keri raw mango become tender your achar (pickle) is ready to eat