I encountered this recipe in my teens when I visited my aunt for my summer vacations. The preparation of this Achaar is pretty simple with handful of ingredients yet tactful.
Sieve besan, add grated raw mangoes, salt 1/2 tsp, 1/4 tsp tumeric powder, sugar and 1/4 tsp chilli powder. Mix gently and form small lemon sized balls.
Pour 1 cup of oil in a wok to fry. Put GATTES in the oil and fry on low medium heat till golden.
Add rest of the oil to the wok and switch off the flame once the oil leaves the smoke.
When the oil is luke warm add hing, turmeric powder, chilli powder, carrom seeds, fennel seeds, salt , red chillies and gattes.
Stir gently and fill in a glass container after it cools down completely. Pickle will be ready in couple of days.
Notes
Always dry the mangoes well before grating them
Balls should be small lemon sized and should be cooked well