| • | Peel the skin of the raw mangoes and take out the seeds.
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| • | Now dice the mangoes into small pieces.
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| • | Take five cups of water in a vessel and bring it to boil. Add salt, haldi powder, three tablespoon sugar and mangoes into it.
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| • | Blanch the mangoes and drain out the extra liquid left in the vessel.
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| • | Heat 2 tablespoons of oil in a separate pan and add saunf, onion seeds and a pinch of hing.
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| • | Keep stirring till you get a sweet aroma.
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| • | Now add little salt, 2 tablespoon sugar and the blanched mangoes into it.
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| • | Saute for a while and remove from the flame.
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| • | Enjoy this hot and instant pickle with puris or parathas. |
