Wash and wipe dry the raw mango and cut into small pieces.

Dry roast cumin, mustard seeds, fenugreek seeds, nigella seeds, and fennel seeds and grind coarsely.

In a pan, heat oil, add asafetida, roasted masala, turmeric powder and red chilli powder and mix well.

Now add raw mango pieces, give it a good mix.

Add salt to taste and mix well.
Now add the jaggery, stir and cook on low flame for 3-4 minutes or until the jaggery is dissolved.

Remove from the gas. Transfer it into another bowl, cover it with the soft cloth and let it cool.

Store it in the clean air tight bottles.

Sweet and spicy mango pickle is ready to serve. this goes well with roti, parathas and with rice. I love to have it with anything and everything 🙂