Recipe column- mango pickles

Mango Pickles:
Cut mango into medium sized pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. After three days heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier to the mango pieces. Pour the hot oil over it and mix well. Allow it to soak in the oil mixture for 1 day. Next day the delicious mango pickle is ready to use. Store it in an airtight container.
Instant Mango Pickle:
Cut raw mango into small pieces and add salt. Heat 1 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier to the mango pieces. Pour the hot oil over it and mix well. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Ennai Mangai--Mango pickle (Traditional method)-:
Cut raw mango into large pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. Arrange the mango pieces in a plate and dry it in hot sun for 3 to 4 days. Store it in an airtight container. When needed take the dry mango pieces and heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier and the mango pieces to the hot oil and mix well in a slow flame. Allow it to cool and Store it in an airtight container.