Slice 20 Small Mangoes and wash with cold water to remove any seed coat. Dry them using a cloth.
In a bowl mix 1 cup Red chili powder, 1 tablespoon Turmeric, roasted on low heat and powder 1 cup Mustard seedsand 1/2 cup Fenugreek seeds Powder 1/2 cup Coarse salt and add to the mixture.
Add the spice mix and 1 cup Peeled garlic cloves to the cut mangoes. Add 2 cups Sesame oil one table spoon at a time and mix gently.
Keep this in a glass jar or ceramic jar and tie a muslin cloth to aerate. Let sit for 3 days.
After 3 days mix the contents and let oil float and cover the pickle. Serve with rice and ghee or with roti.