Wash the raw mangoes and dry completely and chop the mangoes in 1 inch pieces and remove all seeds make powder of fenugreek seeds (keep 1tbs fenugreek seeds aside for tempering) and make powder of 200 gms split mustard seeds.

Take the chopped mangoes in a large non-reactive mixing bowl. Now add salt and turmeric powder and mix it well and keep aside for 6 to 7 hours until the mango release a large quantity of water now add raw fenugreek seeds powder and split mustard seeds red chili powder (use 250 gmr red chili powder remaining we will use later)split mustard seeds powder and mix it well and keep aside for 1 day.

Heat oil in a large vessel till its smoking point and add 1tbs fenugreek seeds now off the flame after 2 to 3 minutes add hing and red chili powder and mix it well now allow it to cool completely

Pour oil over the pickle mix it well keep mixing till all the spices are well blended. Pickle is ready to eat serve with paratha. Now store in ceramic jars and secure with lid and cotton cloth