Wash raw mangoes and cut mangoes into medium size pieces removing the seeds.

Now add 1 tsp salt and 1/2 tsp of turmeric powder in the mango pieces, mix well and keep it for 1.5 hours.

Now, drain out the excess water left from mangoes and spread the mango pieces in a plate or cloth and let it dry for one hour in sunlight or under a fan.

Heat mustard oil in a pan. When the oil starts boiling, switch off the flame.

To make pickle masala: Now dry roast fennel seeds and Fenugreek seeds so that there remains no moisture. Let it cool and then grind them to make a corse mixture. Then add mustard seeds, black cumin seeds, red chilli powder, asafoetida, coarsely grinded black pepper, salt and turmeric powder to the fenugreek and fennel seeds mixture. Mix well. Pickle masala is ready.

Now when the oil in the pan has come to normal temperature then switch on the gas on low flame, then add the mango pieces and mix well.

Add the pickle masala prepared in step 5 into mangoes and mix well. Switch off the flame. (This is an instant pickle and we are not keeping in sunlight that's why we are switching on the flame.)

Mango pickle is ready.
Pour this into a clean, moisture free jar and can enjoy till 10-12 days.

Note: If you want to store the pickle for long period then add more quantity of oil and keep it in sunlight for 2-3 days.