Clean mangoes with water and dry it with a towel. Chop the mango with the skin and seed intact. Spread it on a white cotton cloth and let it dry for 24 hours.

Heat oil on high flame for few minutes. Remove from the flame and let it cool down completely.

Powder the mustard seeds.

Add mustard seeds powder, salt, turmeric powder, red chilli powder in a large mixing bowl. Mix it nicely with dry and clean spatula.

Add chopped mangoes and black chickpeas and mix well.

Transfer this in a ceremic jar and pour oil. Mango and spices should be well dipped in oil. You should be able to see oil floating on top.

Close the jar and keep it in a cool place for 2 days.

Open the jar after 48 hours and mix the pickle nicely with a dry and clean spatula. Continue the same process for next 2-3 days.

You can start using pickles after 5th day. Store the pickle jar in a clean dry place and use clean dry spoon.