First, we cut the mango into pieces, mix it with turmeric and salt, keep it overnight, and then soak the chickpeas and methi in it.

In the morning, we will drain the mango water and also drain the gram and methi water.Soak the chickpeas and fenugreek in mango water for 2 hours.

Now let the mango and gram fenugreek dry under the fan for 3 to 4 hours.

Now mix mango, gram and fenugreek in a pan and add pickle masala to it.Now we will heat the oil and let it cool.

Now fill it in a jar, add oil on top and keep it for 1 week.

This is how your chickpea, fenugreek and mango pickle is prepared.