wash it in the running water and wipe it with a cloth.

cut the mango into a medium size. I removed the seed of the mango from the pulp.

Place them on the cloth and cover them with another cloth.

dry it in the sun for 3-4 hours for 2 days.

In a bowl add soaf, methi dana, rai, kashmiri lal mirch, salt, haldi.

Add a little bit of raw sarso oil and mix it well.

Add the rest of the raw oil and mix it well. For mixing oil in the masala we will use 200 ml of raw mustard oil.

In a frying pan add 50 ml mustard oil and heat it.

turns off the gas and let it cool down a little bit.

Now, add 1/2 tbsp hing and mix it well.

Now let it cool down completely.

In a big bowl or patila add dry raw chopped mangoes.

Add the prepared masala to it and mix it well.

Mix the heated mustard oil to the achar after cooling down.

In an achar pot/barni add the achar to it.

Daily mix it well with a spoon once for the next 3-4 days. After that you can have it.