Mango Pickle

1 raw green mango
3 tbsps red chilli powder
1 tbsp mustard powder
1 tbsp salt or as needed
1-2tbsp olive oil

Wash and cut the green mango (with the skin) into thin 1 inch pieces. Mix all the dry ingredients.   Add the cut mango and oil. Mix well and set aside to allow the juices to flow. Add more salt if necessary.  Mix well and store in a bottle. Will stay up to a month when refrigerated. Can be served with hot sona masuri rice or roti.