First clean the mangoes and wipe it with a dry cloth.

Cut the mangoes into small pieces

Heat a pan and dry roast mustard (Rai) and Fenugreek(methi) seeds till they darken a bit. Let it cool. Once it's cooled, make a fine powder using a blender.

In the same pan heat 5 table spoons of oil. Once oil is hot, add mustard seeds, little bit of Fenugreek seeds, hing and red chillies. Once it's done, switch off the flame and let it cool.

Take a clean and dry bowl. Add mango pieces into the bowl. Add red chilli powder, haldi powder, little bit of hing, turmeric powder and salt. Mix it well. Then add the mustard n Fenugreek powder to it. Mix it well. Add one table spoon of groundnut oil. Then add the seasoning and mix it well.

Your pickle is ready. Taste it for salt. If you feel the mango pieces are not sour, you can add a table spoon of lemon juice to it.

Once it cools down, store it in a air tight container. Refrigerate it for longer shelf life.

You can serve the pickle with rice, roti, dosa and idli.