Raw Green Mango (washed, dried then manual cut into small pieces)
Cold Pressed Mustard Oil (heated till 70 Deg Celcius and cool down, before putting into pickle, as being wood pressed it tends to become bitter after 30 days)
Methi dana( Fenureek seed), Saunf (Fennel seed), Jeera (Cumin seed), Dhana (Coriander seed), Yellow Mustard seed, Haldi (Turmeric Powder), Red Chilli Powder, Rock Salt
