Heat up mustard oil. Place dried mangoes in a large basin. Mix in all the rest of the ingredients except oil. Place in air tight jar. Add oil until mangoes are covered.
Pickles are ready to serve after a couple of weeks.
Jar may be taken out in the sun once a week. Take lid off while in the sun and cover with a towel. Juice of 1 lime 3 chilies 3 cloves garlic 1 tspn. Add lime juice and salt. Make a paste of garlic, onion and chilies and add to ground dhal.