In a pot boil enough water to soak the lehsua.

Put turmeric powder when water comes to boil put lehsua in it.

Do not remove the stick and the cap from the lehua because if you do so the water will go inside the lehsua boil for about 15 to 20 minutes poke with a nail or a fork when it is half cooked remove from the flame.

Immediately wash the Lehsua with cold water and remove the stick and cap from the lehsua.

In a vessel pour the mustard oil and soak chilli powder for about 30 minutes.you need not heat the oil this brings out the colour of the chilli to sharper red.you should do this step as soon as you put lehsua to boil.

In a big pot put the decapped lehsua,grated raw mango (optional) rai and salt pour the mustard oil with the chilli in this pot and shake it well.

Cover this pot with a washed red muslin cloth for safety.

Next day the oil will come on top. Keep it in the sun or just outside for 2 to 3 days.keep on shaking and tossing the pickle atleast twice a day.

The pickle is ready.

Note: If you are not adding the grated mango to the pickle the pickle might take 4 to 5 days to mature and become khatta.

Remove the red muslin cloth pour the pickle in air tight glass bottles seeing to it that the pickle should be totally submerged in oil with a little oil floating on the top.