Cut the mangoes into small pieces, wash thoroughly and dry them with clean cloth.

Heat 100 ml of mustard oil to the smoking point and close the gas. Bring down to the room temperature.

Coarsely grind fennel seeds and mustard seeds and keep aside.

Now in a bowl add chopped mango pieces, to it add turmeric powder, salt and mix well.

Add fenugreek seeds, asafetida, red chilli powder, crushed fennel and mustard seeds, kalonji and mix well.

Add 100 ml of mustard oil (room temperature) and mix well.

Cover the vessel with muslin cloth and keep it in sun for one day.

Next day remove the mango pickle from the vessel and transfer it in a glass jar.

Now again heat 100 ml mustard oil to the smoking point and close the gas. Bring it to room temperature and add to the pickle and mix well.

Ensure that all mango pieces are immersed in mustard oil.

Keep the pickle in sun for a week so as to allow it to mature. Pickle will be ready in 8 days and can be stored for the whole year.