Method :
Clean the mangoes and cut each into 8 pieces without the removing the skin. Keep it in sunlight for one day. Mix all the ingredients except sodium benzoate. Keep for sometime and take 1/2 cup gravy oozing from the mixed ingredients. Add sodium benzoate in it and mix with the pickle. Store the pickle in mud vessels.
Note : The oil should be seen on top. This pickle can be stored for a year. | 
