Preparation of Mangoes

Begin by washing the Neelam mangoes thoroughly to remove any dirt or impurities.

Using a clean cloth, wipe the mangoes dry. This step is essential to ensure that no moisture enters the pickle, as water can reduce the shelf life of the pickle.
Cut the mangoes into roughly 1-inch pieces. Retain the outer layer of the seed. Discard the seed.

Preparing the Spice Mix

Roast mustard seeds and fenugreek lightly. Add the mustard seeds and methi (fenugreek) in a grinder or mixie. Dry grind the mixture.
Grind this mix to a fine powder. This mix gives the pickle its distinctive flavour.
In a separate large bowl or vessel, add 200 gms of the white rock salt.
Pour in the ground mustard and fenugreek seed powder to the salt.
Add the red chilli powder to this mix.
This is the spice mix for the pickle.

Assembly

Take a broad vessel (preferably ceramic or glass, to avoid any reactions with metal).
Layer the bottom with a portion of the cut mangoes. Add 1 tablespoon spice mixture over the mangoes, ensuring they are well-coated.
Continue layering and adding the spice mix until all the mango pieces are in the vessel and covered with the mixture.
Add the whole garlic cloves and white channa (chickpeas) to the vessel.
Finally, pour the gingelly oil over the ingredients. The oil acts as a preservative and gives the pickle its unique taste.

Curing the Pickle

Cover the vessel with a lid or a clean cloth.
Allow the pickle mixture to sit for about 3 days. During this time, the flavours will blend, and the mangoes will begin to soften and pickle.
Mixing the contents regularly during these 3 days is essential to ensure even distribution of flavours and to check for any signs of spoilage.
After 3 days, the pickle should be ready. Taste and adjust seasoning if necessary.

Storage

Transfer the mango pickle into clean, sterilized glass jars. Ensure there is no moisture in these jars.
Store in a cool, dry place. If kept moisture-free, this pickle can last for several months.
Enjoy your homemade Sour Neelam Mango Pickle with roti, rice, or any meal for a tangy and spicy kick!